I occasionally roast a hog shoulder and pull the meat to include into a few different dishes. This is a recipe for pulled pork tamales that I developed; it may not be a conventional tamale, but the ingredients fit the bill, and it is comforting and delicious. There is no reason why you couldn’t omit the pork and use ground beef or chicken instead.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 1 9×13-inch casserole |
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
- ⅔ cup milk
- 1 egg
- 2 tablespoons butter, melted
- 3 ounces shredded Cheddar cheese
Instructions
- 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 9×13-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 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 87 mg |
| Dietary Fiber | 3 g |
| Protein | 24 g |
| Saturated Fat | 7 g |
| Sodium | 1797 mg |
| Sugars | 8 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Not a big casserole eater. But this was very good. Will make it again
Used one very large shredded chicken breast and the family loved it
Due to the shortage of some grocery items, I had to make some adjustments but it was still very good.
I really didn’t enjoy pulling pork for this recipe, but I did it anyway. Next time I would chop up pork, chicken or use ground beef. This will be lunches/dinners for the next few days. Unless I decide to box some up for my local servers.
Made it my own by substituting red enchilada sauce with green; adding 2 fresh jalapeños and sautéed with onions lots of garlic, chipotle chili powder, cumin , s&p before adding to pork; omitting black olives and using a whole cans of white kernel corn and whole can of black beans. I know a lot of subs and changes but made it perfect for our Texas tastes and will totally make again!
This was quick and easy to make with leftover pulled pork.
My husband and I loved this meal enough that we will definitely get through all the leftovers! I made a few minor tweaks, mostly just based on personal preferences and what I had on hand: -I seasoned the pork before I cooked it (in the crock pot) with onion powder, garlic powder, garlic salt and cumin. I would probably do this again. -I used diced tomatoes with green chilies, about half a 10-ounce can, instead of just green chilies. -I made my own cornbread instead of using a mix. It covered the top generously. -I left off the cheese, and didn’t miss it. We’ll be adding this to our rotation!