Tamale Casserole
19
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Want an easy weeknight casserole that even the kids can throw together? This is it.
Ingredients
Fat free refried beans
16 oz
Uncooked scallion(s)
6 medium
Fat free sour cream
0.25 cup(s)
Cilantro
2 Tbsp
Canned chipotle peppers in adobo sauce
2 tsp
Canned stewed tomatoes
14.5 oz
Uncooked polenta
16 oz
Reduced-fat shredded Monterey Jack cheese
0.75 cup(s)
Olives
6 medium
Instructions
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.
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