Rating: 3.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
  • 3 Ratings

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

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary test

prep:
30 mins
bake:
25 mins
total:
55 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

578 calories; fat 31g; cholesterol 125mg; saturated fat 18g; carbohydrates 40g; mono fat 4g; poly fat 1g; insoluble fiber 8g; sugars 8g; protein 41g; vitamin a 1457.7IU; vitamin c 90.3mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 1.4mg; vitamin b6 0.3mg; folate 56.4mcg; vitamin b12 0.4mcg; sodium 1155mg; potassium 624mg; calcium 333.2mg; iron 4.7mg.
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