Pork Tamale Casserole Tamale Pie
A savory, comforting bake featuring tender shredded pork in a zesty red sauce topped with a golden, cheesy cornbread crust.
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Ingredients
- 2 cups cooked shredded pork shoulder
- 10 ounces red enchilada sauce
- 1 cup canned sweet corn, drained
- 4 ounces diced green chiles
- 8 1/2 ounces corn muffin mix
- 1 unit large egg
- 1/3 cup whole milk
- 1 1/2 cups shredded cheddar cheese
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
Instructions
- 1
Preheat your oven to 400°F (200°C) and lightly grease a 9x9 inch baking dish.
- 2
In a medium bowl, combine the shredded pork, enchilada sauce, corn, green chiles, cumin, and chili powder.
- 3
Spread the pork mixture evenly into the bottom of the prepared baking dish.
- 4
In a separate bowl, whisk together the corn muffin mix, egg, and milk until just combined.
- 5
Stir 1/2 cup of the shredded cheddar cheese into the cornbread batter.
- 6
Pour the cornbread batter over the pork mixture, spreading it to the edges with a spatula.
- 7
Bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick comes out clean.
- 8
Sprinkle the remaining 1 cup of cheese over the top and bake for an additional 5 minutes until melted.
Nutrition per Serving
445
Calories
24g
Protein
38g
Carbs
22g
Fat
4g
Fiber
9g
Sugar
890mg
Sodium
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