• 3 Ratings

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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • Bake, uncovered, 20 minutes. Sprinkle with cheese. Bake 5 to 10 minutes more, until cheese is melted. Let stand 5 minutes.

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  • 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; 31 g total fat; 18 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 125 mg cholesterol; 1155 mg sodium. 624 mg potassium; 40 g carbohydrates; 8 g fiber; 8 g sugar; 41 g protein; 1458 IU vitamin a; 90 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 56 mcg folate; 0 mcg vitamin b12; 333 mg calcium; 5 mg iron;

Reviews

3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1