Roast Beef Tamale Casserole

Name: Roast Beef Tamale Casserole
Yield: 4 to 6
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

Roast Beef Tamale Casserole was pinched from <a href="http://www.recipe.com/roast-beef-tamale-casserole/" target="_blank">www.recipe.com.</a>

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

INGREDIENTS

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1 17 ounce package refrigerated cooked beef roast au jus

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1 medium poblano or Anaheim pepper, seeded and sliced*

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1 medium onion, chopped

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2 tablespoons butter

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2 tablespoons all-purpose flour

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1 15 ounce can pinto beans, rinsed, and drained

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1 1/2 cups 1-inch pieces zucchini and/or yellow summer squash

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1 cup grape tomatoes, halved, if desired

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3/4 16 ounce tub refrigerated cooked polenta, cut into 1/2-inch slices

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4 ounces Monterey Jack cheese with jalapeno peppers, shredded (1 cup)

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1/2 cup sour cream

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1 tablespoon snipped fresh cilantro

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Lime wedges

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