Recipe: Beef and Tomatillo Casserole (using cooked pot roast and prepared polenta)

This recipe takes advantage of store bought shortcuts.

BEEF AND TOMATILLO CASSEROLE

1 package (16 ounces) prepared polenta, sliced into 1/4-inch thick rounds
1 package (24 ounces) refrigerated cooked boneless beef pot roast
2 cans (14 ounces each) diced tomatoes
1 cup tomatillo salsa or salsa verde
1/2 cup shredded Mexican cheese blend
Sour cream for garnish (optional)
Fresh cilantro, for garnish (optional)

Heat oven to 350 degrees F.

Place polenta rounds on bottom of 13x9 baking dish; set aside.

Microwave pot roast according to package directions. Remove from package, discarding gravy. Shred beef with two forks in a large bowl.

Add tomatoes and salsa to beef. Spoon beef mixture evenly over polenta rounds. Sprinkle cheese over beef mixture.

Bake, uncovered, for 25 to 30 minutes or until heated through. Garnish with sour cream and cilantro, if desired.

Makes 4 servings.