Latin American Recipe • 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.

Ingredients

• 1 ¼ pounds cooked pulled pork
• 1 (10 ounce) can red enchilada sauce
• 1 (4.5 ounce) can chopped green chile peppers
• ½ cup black beans, rinsed and drained
• ½ cup frozen corn
• ½ medium onion, diced
• ⅓ cup sliced black olives
• 1 (15 ounce) package corn bread mix
• ⅓ cup milk
• 1 egg
• 2 tablespoons butter, melted
• 3 ounces shredded Cheddar cheese

Cooking Directions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. 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.
3. Combine corn bread mix, milk, egg, and butter in a separate bowl. Pour over pork mixture. Spread Cheddar cheese on top.
4. Bake in the preheated oven until cheese is melted and casserole is hot, about 35 minutes.

Nutrition Facts

• calories456.4
• carbohydrateContent50.6 g
• cholesterolContent87.3 mg
• fatContent17.4 g
• fiberContent2.5 g
• proteinContent23.9 g
• saturatedFatContent7.1 g
• sodiumContent1796.9 mg
• sugarContent8.1 g