Beef and Tomatillo Casserole

(from Lucianolinda’s recipe box)

Source: Ark. Democrat Gazette

Serves 6 people

Categories: Casseroles

Ingredients

  • 1 (16 oz.) Pkg. refrigerated prepared regular
  • or sun-dried tomato polenta, sliced into
  • 1/4 inch rounds
  • 2 (17 oz.) pkg. refrigerated, fully cooked
  • boneless beef pot roast with gravy
  • 2 (14 1/2 oz.) cans no-salt-added diced tomatoes, drained
  • 1 cup tomatillo sauce or Salsa Verde
  • 1/2 cup shredded cheddar cheese
  • Sour cream for garnish
  • Chopped fresh cilantro, if desired

Directions

  1. Heat oven to 350 degrees. Place polenta rounds on bottom of a 9×13-inch baking dish; set aside.
  2. Meanwhile, microwave beef pot roast according to package directions. Remove meat from package; discard gravy and visible fat from beef. With 2 forks, shred beef in large bowl. Add tomatoes and tomatillo sauce to beef; mix well. Spoon mixture evenly over polenta. Sprinkle cheese over beef mixture. Bake, uncovered, 25 to 30 minutes or until heated through. Gaanish with sour cream and cilantro as desired

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