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Saturday, September 20 2014
Roast Beef Tamale Casserole Recipe
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
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.
 
 
 
Note
  • * Hot peppers contain oils that can burn skin and eyes. Wear kitchen gloves while handling pepper. Wash hands well after.
nutrition information
Per Serving: 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) 1457.71, vit. C (mg) 90.34, Thiamin (mg) 0.21, Riboflavin (mg) 0.36, Niacin (mg) 1.38, Pyridoxine (Vit. B6) (mg) 0.27, Folate (µg) 56.45, Cobalamin (Vit. B12) (µg) 0.43, sodium (mg) 1155, Potassium (mg) 624, calcium (mg) 333.19, iron (mg) 4.68, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 08:41 am   |  Permalink   |  0 Comments  |  Email
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