Tamale Casserole

Estimated POINTS® Values Per Serving | 5
Servings | 4

Light Meals | Community built RECIPE


Ingredients
1 (16-ounce) can fat-free refried beans
6 scallions, finely chopped
1/4 cup fat-free sour cream
2 Tablespoons chopped fresh cilantro
1 chipotle chile en adobo, chopped (about 2 teaspoons)
1 (14-1/2 ounce can) stewed tomatoes, broken up
1 (16 ounce) tube refrigerated fat-free plain polenta, cut into 12 rounds
3/4 cup shredded reduced-fat Monterey Jack cheese
3 Tablespoons sliced pitted ripe olives

Instructions
1. Preheat the oven to 375 degrees 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 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.

Special Notes
An easy casserole that even the kids can throw together. From Weight Watchers "In One Pot" cook book.