From time to time, I cook a pork shoulder and pull the pork to be used in a few different meals. This is a pulled pork tamales recipe I came up with that may not be a traditional tamale, but the ingredients meet the criteria, and it is filling comfort food. There is no reason why you couldn't substitute shredded chicken or ground beef for the pork.
Ingredients
- ¼ pounds cooked pulled pork: 1 piece
- red enchilada sauce: 1 can (10 ounce can)
- green Chili peppers: 1 can (4.5 ounce can, chopped)
- black beans: 0.5 cup (drained)
- frozen corn: 0.5 cup
- medium onion: 0.5 piece (diced)
- black olives: 0.33333 cup (sliced)
- corn bread mix: 1 pack (15 ounce pack)
- milk: 0.66667 cup
- egg: 1 piece
- butter: 2 Tbsp (melted)
- ounces shredded Cheddar cheese: 3 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C).
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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.
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Combine corn bread mix, milk, egg, and butter in a separate bowl. Pour over pork mixture. Spread Cheddar cheese on top.
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Bake in the preheated oven until cheese is melted and casserole is hot, about 35 minutes.
