Pulled Pork Tamale Casserole recipe

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Ingredients

1 ¼ pounds cooked pulled pork
1 (10 ounce) can red enchilada sauce
1 (4.5 ounce) can chopped green chile peppers
½ cup black beans, rinsed and drained
½ cup frozen corn
½ medium onion, diced
⅓ cup sliced black olives
1 (15 ounce) package corn bread mix
⅔ cup milk
1 egg
2 tablespoons butter, melted
3 ounces shredded Cheddar cheese

Nutrition Info

456.4 calories
carbohydrate: 50.6 g
cholesterol: 87.3 mg
fat: 17.4 g
fiber: 2.5 g
protein: 23.9 g
saturatedFat: 7.1 g
servingSize: -
sodium: 1796.9 mg
sugar: 8.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. Combine pulled pork, enchilada sauce, green chile peppers, black beans, corn, onion, and olives in a large bowl. Spread mixture into a 9x13-inch casserole dish.

  3. Combine corn bread mix, milk, egg, and butter in a separate bowl. Pour over pork mixture. Spread Cheddar cheese on top.

  4. Bake in the preheated oven until cheese is melted and casserole is hot, about 35 minutes.

Recipe Yield

8 servings

Recipe Note

From time to time, I cook a pork shoulder and pull the pork to be used with a few different meals. This is a recipe I came up with that may not be a traditional tamale but the ingredients meet the criteria and it is a filling comfort food. There is no reason why you couldn't substitute shredded chicken or ground beef for the pork.

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