Beef & Tomatillo Casserole

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Servings
   Serves 4

Prep Time
   15 minutes

Cook Time
   30 minutes

Cooking Method
   Roasting

Ingredients

• 1 package (24 oz.) fully-cooked boneless beef pot roast with gravy
• 1 package (16 oz.) prepared polenta, sliced into 1/4-inch thick rounds
• 2 cans (14-1/2 oz.) diced tomatoes, drained
• 1 cup tomatillo salsa or salsa verde
• 1/2 cup shredded Mexican cheese blend
• dairy sour cream (optional)
• fresh cilantro (optional)

Instructions

Preheat oven to 350°F. Place polenta rounds on bottom of 11x7-inch baking dish; set aside.

Meanwhile microwave beef pot roast according to package directions. Remove from package, discarding gravy. Shred beef with two forks in large bowl. Add tomatoes and salsa to beef.

Spoon beef mixture evenly over polenta rounds. Sprinkle cheese evenly over beef mixture. Bake, uncovered, in 350°F oven 25 to 30 minutes or until heated through. Garnish with sour cream and cilantro, as desired.

Nutritional Information

Nutrition info per serving: 543 calories; 50 g protein; 30 g carbohydrate; 22 g fat; 632 mg sodium; 162 mg cholesterol; 3.8 mg niacin; 0.4 mg vitamin B6; 3.5 mcg vitamin B12; 6.3 mg iron; 14.9 mg zinc.