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Ingredients
| ground beef: 17 oz |
| Anaheim peppers: 1 whole pepper |
| onions: 1 |
| unsalted butter: 2 tsp |
| all-purpose flour (unsifted): 2 tsp |
| canned green beans: 15 oz |
| zucchini squash (chopped): 1/2 cup |
| red tomatoes (chopped): 1 cup |
| Polenta : 1 cup |
| jalapeno peppers (sliced): 4 cups |
| sour cream: 1/2 cup |
| fresh cilantro (coriander): 1 tsp |
Roast beef tamale casserole
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
5 min -
Servings
4 serving(s)
Tags
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.
5. *Note: Hot peppers contain oils that can burn skin and eyes. Wear kitchen gloves while handling pepper. Wash hands well after.