Recipes and Cooking Roast Beef Tamale Casserole 3.7 (3) A mild poblano chile pepper provides a hint of heat in this modern main-dish recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 1, 2008 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Bake Time: 25 mins Total Time: 55 mins Servings: 4 Jump to Nutrition Facts 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 tablespoon butter 2 tablespoon all-purpose flour 1 15 ounce can pinto beans, rinsed, and drained 1 ½ cup 1-inch pieces zucchini and/or yellow summer squash 1 cup grape tomatoes, halved, if desired ¾ 16 ounce tub refrigerated cooked polenta, cut into 1/2-inch slices 4 ounce Monterey Jack cheese with jalapeño peppers, shredded (1 cup) ½ cup sour cream 1 tablespoon snipped fresh cilantro Lime wedges Directions 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. 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. Bake, uncovered, 20 minutes. Sprinkle with cheese. Bake 5 to 10 minutes more, until cheese is melted. Let stand 5 minutes. In small bowl combine sour cream and cilantro. Serve with casserole, pass lime wedges. Serves 4 to 6. * Hot peppers contain oils that can burn skin and eyes. Wear kitchen gloves while handling pepper. Wash hands well after. Print Nutrition Facts (per serving) 578 Calories 31g Fat 40g Carbs 41g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 578 % Daily Value * Total Fat 31g 40% Saturated Fat 18g 90% Cholesterol 125mg 42% Sodium 1155mg 50% Total Carbohydrate 40g 15% Total Sugars 8g Protein 41g Vitamin C 90.3mg 452% Calcium 333.2mg 26% Iron 4.7mg 26% Potassium 624mg 13% Folate, total 56.4mcg Vitamin B-12 0.4mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.