Pulled Pork Tamale Pie

american american_region asian european french korean latin american main side dessert spicy savory umami hard fast

Prep

31 min

Cook

72 min

Total

103 min

Ingredients (13)

1 ½ teaspoons butter, or as needed g

2 tablespoons vegetable oil g

1 small onion, minced g

2 cloves garlic, minced g

2 ½ cups prepared pulled pork g

1 (15.25 ounce) can whole kernel corn g

1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®) g

1 (4.5 ounce) can diced green chiles g

1 (1.25 ounce) package taco seasoning g

2 (6 ounce) boxes cornbread mix (such as Martha White®) g

1 ⅓ cups milk g

2 large eggs g

1 (8 ounce) package shredded Mexican-blend cheese g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease a large casserole dish with butter.

Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and saute until fragrant, about 1 minute. Stir in pulled pork and cook until heated through, about 3 minutes.

Discard about 1/2 of the liquid from the corn and diced tomatoes with chiles; add remaining corn, diced tomatoes with chiles, and liquid to the pork mixture. Stir in diced green chiles and taco seasoning; cook until desired consistency and heated through, about 5 minutes. Remove from the heat.

Whisk cornbread mix, milk, and eggs together in a bowl. Pour a little more than 1/2 of the batter into the prepared casserole dish.

Bake cornbread in the preheated oven for 6 to 7 minutes. Remove from the oven and pour pork mixture on top. Sprinkle with Mexican cheese, then pour the remaining cornbread batter over top.

Bake until cornbread topping is golden brown, 30 to 45 minutes.