Pulled Pork Tamale Pie
Description
Store-bought pulled pork saves hours of prep time making this tamale pie a good choice for dinner when you're short on time.
Ingredients
•
1 1/2 teaspoons butter, or as needed
•
2 tablespoons vegetable oil
•
1 small onion, minced
•
2 cloves garlic, minced
•
2 1/2 cups prepared pulled pork
•
1 (15 1/4 ounce) can whole kernel corn
•
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
•
1 (4 1/2 ounce) can diced green chiles
•
1 (1 1/4 ounce) package taco seasoning
•
2 (6 ounce) boxes cornbread mix (such as Martha White®)
•
1 1/3 cups milk
•
2 large eggs
•
1 (8 ounce) package shredded Mexican-blend cheese
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a large casserole dish with butter.
2
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.
3
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.
4
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.
5
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.
6
Bake until cornbread topping is golden brown, 30 to 45 minutes.