Tamale Casserole

Total Time
40 min
15 min
25 min
Want an easy weeknight casserole that even the kids can throw together? This is it.


fat free canned refried beans

16 oz

uncooked scallion(s)

6 medium, finely chopped

fat free sour cream

¼ cup(s)


2 Tbsp, fresh, chopped

canned chipotle peppers in adobo sauce

2 tsp, chopped

canned stewed tomatoes

14½ oz, broken up


16 oz, tube, fat-free plain polenta, cut into 12 rounds

reduced-fat shredded Monterey Jack cheese

¾ cup(s)


6 medium, ripe, pitted and sliced


  1. Preheat the oven to 375°F. Spray a 9 x 13-inch baking pan with nonstick spray.
  2. Combine the beans, scallions, sour cream, cilantro, and chipotle in a medium bowl; set aside.
  3. Spoon half of the stewed tomatoes into the bottom of the pan. Arrange the polenta rounds in one layer over the sauce. Spoon the bean mixture on top of each round. Top with the remaining stewed tomatoes. Sprinkle with the cheese and olives. Bake, uncovered, until heated through and the cheese melts, about 25 minutes. Let stand 5 minutes before serving. Yields 1⁄4 of casserole per serving.


To make it even easier—especially if your kids don’t like spicy dishes—leave out the chipotle chiles and use a can of Mexican-style stewed tomatoes instead of the regular stewed tomatoes. While it bakes, someone can easily put a bagged salad in a bowl and toss it with a dash of olive oil, a squeeze of fresh lime juice, and a shake of salt and pepper.Use kitchen scissors or a long, sharp knife to break up the tomatoes right in the can.

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