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Ingredients
| peanut butter cookie refrigerated dough: 17 oz |
| black pepper: 1 dash |
| onions: 1 |
| unsalted butter: 2 Tbl |
| all-purpose flour (unsifted): 2 Tbl |
| pinto beans: 15 oz |
| summer squash (sliced): 1 1/2 cups |
| grape tomatoes (chopped): 1 cup (halved, if desired) |
| Polenta : 1 cup |
| monterey jack cheese: 4 oz (with jalapeño peppers, shredded) |
| sour cream: 1/2 cup |
| fresh cilantro (coriander): 1 Tbl (Lime wedges) |
Roast Beef Tamale Casserole
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
0 min -
Servings
6 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.