Description
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.
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
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine pulled pork
- enchilada sauce
- green chile peppers
- black beans
- corn
- onion
- and olives in a large bowl. Spread mixture into a 9×13-inch casserole dish.
- Combine corn bread mix
- milk
- egg
- and butter in a separate bowl. Pour over pork mixture. Spread Cheddar cheese on top.
- Bake in the preheated oven until cheese is melted and casserole is hot
- about 35 minutes.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 8