Best Pork Tamale Casserole Recipes
PULLED PORK TAMALE CASSEROLE
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.
Provided by James
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- 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 9x13-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.
Nutrition Facts : Calories 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, Sodium 1796.9 mg, Sugar 8.1 g
PORK TAMALE CASSEROLE
A casserole with all the flavors of traditional tamales I use the Knorr brand chipotle cubes, that can be found in most major grocers. I also cook a whole pork shoulder and then shred the leftovers for various other meals.
Provided by Katie Y
Categories Pork
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- For Filling:.
- Combine all filling ingredients in a large skillet.
- Bring to boil.
- Reduce to simmer. Simmer for 20 minutes.
- For Topping:.
- Combine all topping ingredients, and mix well. Mixture will be slightly lumpy.
- Assembly:.
- Pour filling into a large casserole dish. Smooth with the back of a spoon. Cover with topping mixture, again smoothing with spoon.
- Bake uncovered for 45 minutes.
Nutrition Facts : Calories 414.6, Fat 26, SaturatedFat 11.7, Cholesterol 102.4, Sodium 579.6, Carbohydrate 32.7, Fiber 3.7, Sugar 5.8, Protein 15.3
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