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Roast Beef Tamale Casserole

Makes: 4 to 6 servings
Prep 30 mins Bake 350°F 25 mins
Roast Beef Tamale Casserole
Ingredients
  • 1 17  ounce package  refrigerated cooked beef roast au jus
  • 1  medium poblano or Anaheim pepper, seeded and sliced*
  • 1  medium onion, chopped
  • 2  tablespoons  butter
  • 2  tablespoons  all-purpose flour
  • 1 15  ounce can  pinto beans, rinsed, and drained
  • 1 1/2  cups  1-inch pieces zucchini and/or yellow summer squash
  • 1  cup  grape tomatoes, halved, if desired
  • 3/4 16  ounce tub  refrigerated cooked polenta, cut into 1/2-inch slices
  • 4  ounces  Monterey Jack cheese with jalapeno peppers, shredded (1 cup)
  • 1/2  cup  sour cream
  • 1  tablespoon  snipped fresh cilantro
  •  Lime wedges
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.
Nutrition Facts (Roast Beef Tamale Casserole)
  • Servings Per Recipe 4,
  • cal. (kcal) 578,
  • Fat, total (g) 31,
  • chol. (mg) 125,
  • sat. fat (g) 18,
  • carb. (g) 40,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 8,
  • sugar (g) 8,
  • pro. (g) 41,
  • vit. A (IU) 1458,
  • vit. C (mg) 90,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 56,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 1155,
  • Potassium (mg) 624,
  • calcium (mg) 333,
  • iron (mg) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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