Roast Beef Tamale Casserole

A mild poblano chile pepper provides a hint of heat in this modern main-dish recipe.

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2.5 by 3 people

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  • Makes: 4 servings
  • Prep: 30 mins
  • Bake: 25 mins 350°F

Roast Beef Tamale Casserole

Directions

  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.

From the Test Kitchen

*

Hot peppers contain oils that can burn skin and eyes. Wear kitchen gloves while handling pepper. Wash hands well after.

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Nutrition Facts (Roast Beef Tamale Casserole)

  • Per serving:
  • 578 kcal ,
  • 31 g fat
  • (18 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 125 mg chol. ,
  • 1155 mg sodium ,
  • 40 g carb. ,
  • 8 g fiber ,
  • 8 g sugar ,
  • 41 g pro.
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