Roast Beef Tamale Casserole

Beef roast au jus, refrigerated cooked

Cilantro, fresh

Grape tomatoes

Lime, wedges

Monterey jack cheese with jalapeno peppers

Onion, medium

Pinto beans

Poblano or anaheim pepper, medium

1-inch pieces Zucchini and/or yellow summer squash

4 16 ounce tub refrigerated cooked polenta, cut into 1/2-inch slices, refrigerated cooked

All-purpose flour

Butter

Sour cream