Beef Tamale Pie

4 Servings
Total Time: 25 min

A terrific family-friendly recipe.

NUTRITIONAL INFORMATION
1 serving: Calories 380; Carbohydrates 34g; Cholesterol 97mg; Fat 14g; Sodium 1800mg

INGREDIENTS

1 log (16 ounces) precooked polenta, cut crosswise into 8 slices
1 package (17 ounces) fully cooked beef roast au jus
1 can (14 1/2 ounces) diced tomatoes with green chiles
2 teaspoons chili powder
1/2 cup loosely packed fresh cilantro leaves
1 cup frozen corn kernels
1/2 (8-ounce) package shredded Mexican cheese blend (1 cup)

DIRECTIONS

1. Preheat broiler. Place polenta slices on cookie sheet. Place cookie sheet in broiler at closest position to source of heat and broil 10 to 12 minutes or until polenta is golden on top.
2. Meanwhile, drain beef jus into 12-inch skillet. Add tomatoes with their juice and chili powder; heat to boiling over high heat. Boil 4 to 5 minutes or until sauce thickens. While mixture boils, shred beef with 2 forks. Coarsely chop cilantro.
3. Stir frozen corn and beef into tomato mixture; heat through. Remove saucepan from heat; stir in all but 1 teaspoon cilantro. Arrange polenta over beef mixture; sprinkle with cheese and remaining cilantro. Cover skillet; let stand 2 minutes or until cheese melts.

Roast Beef Tamale Casserole

A mild poblano chili pepper adds a hint of heat to this modernized tamale pie, popularized in the 1930s and '40s. For best results, make this dish with peppers that are firm and dark green.

Prep: 30 minutes
Bake: 25 minutes

Ingredients
1 17-oz. pkg. refrigerated cooked beef roast au jus
1 medium poblano or Anaheim pepper, seeded and sliced*
1 medium onion, chopped
2 Tbsp. butter
2 Tbsp. all-purpose flour
1 15-oz. 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 of a 16-oz. tube refrigerated cooked polenta, cut into 1/2-inch slices
4 oz. Monterey Jack cheese with jalapeño peppers, shredded (1 cup)
1/2 cup sour cream
1 Tbsp. snipped fresh cilantro
Lime wedges

Directions

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.