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- user reviews (2)
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1
17 ounce package refrigerated cooked beef roast au jus
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1
medium poblano or Anaheim pepper, seeded and sliced*
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1
medium onion, chopped
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2
tablespoons butter
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2
tablespoons all-purpose flour
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1
15 ounce can pinto beans, rinsed, and drained
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1 1/2
cups 1-inch pieces zucchini and/or yellow summer squash
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1
cup grape tomatoes, halved, if desired
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3/4
16 ounce tub refrigerated cooked polenta, cut into 1/2-inch slices
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4
ounces Monterey Jack cheese with jalapeno peppers, shredded (1 cup)
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1/2
cup sour cream
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1
tablespoon snipped fresh cilantro
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Lime wedges
1. Preheat oven to 350 degrees F. Heat beef according to package directions. Pour juice into 2-cup glass measure; add water to equal 1 cup. Coarsely shred beef with two forks.
2. In large skillet cook pepper and onion in hot butter over medium heat until tender. Stir in flour. Add juice mixture; cook until thickened and bubbly. Stir in beef, beans, zucchini, and tomatoes. Transfer to lightly greased 2-quart (8x8x2-inch) baking dish. Arrange polenta slices around edges.
3. Bake, uncovered, 20 minutes. Sprinkle with cheese. Bake 5 to 10 minutes more, until cheese is melted. Let stand 5 minutes.
4. In small bowl combine sour cream and cilantro. Serve with casserole, pass lime wedges. Serves 4 to 6.
- Note *Hot peppers contain oils that can burn skin and eyes. Wear kitchen gloves while handling pepper. Wash hands well after.
- Servings Per Recipe 4,
- Calories 578,
- Protein (gm) 41,
- Carbohydrate (gm) 40,
- Fat, total (gm) 31,
- Cholesterol (mg) 125,
- Saturated fat (gm) 18,
- Monosaturated fat (gm) 4,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 8,
- Sugar, total (gm) 8,
- Vitamin A (IU) 1458,
- Vitamin C (mg) 90,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 56,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 1155,
- Potassium (mg) 624,
- Calcium (DV %) 333,
- Iron (DV %) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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Actually, the polenta in a tube is non-fat, but I'm with you on the rest. Too heavy. I heat the polenta slices with tomato sauce at work sometimes for a great non-fat lunch or snack.
7/7/2011 10:26:45 AM Report AbuseThis dish sounds delicious, but at 578 calories, and 31 grams of fat per serving, I'll not be for trying it. It would stick to my butt faster than a plastic chair in summer. Maybe some left over shredded turkey or chicken would help cut the fat and calories, and corn tortillas instead of polenta. This has the potential to be a good dish, but not with these nutrition facts.
1/29/2010 08:15:34 AM Report Abuse