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Beef and Tomatillo Casserole

Makes 4 ServingsCasserole & Bake Recipes

Prep Time: 15 min.
Baking Time: 30 min.

Ingredients:

  •    1  package (16 oz.) prepared polenta, sliced into 1/4-inch thick rounds
  •    1  package (24 oz.) fully-cooked boneless beef pot roast with gravy
  •    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)

Directions:

Preheat oven to 350-degrees F.  Place polenta rounds on bottom of 11x7-inch baking dish. Set aside.

  1. Meanwhile, you want to microwave beef pot roast according to package directions.
  2. Remove from package, discarding gravy. Shred beef with two forks in large bowl.
  3. Add tomatoes and salsa to beef.
  4. Spoon beef mixture evenly over polenta rounds. Sprinkle cheese evenly over beef mixture.
  5. Bake, uncovered, in oven 25 to 30 minutes or until heated through.
  6. Garnish with sour cream and cilantro, as desired.

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