Casseroles

Easy as Tamale Pie

784

Put your leftover shredded pork or chicken to good use by making this Easy as Tamale Pie!

8
6 tablespoons Country Crock, melted
1 cup cornmeal
3/4 cup flour
1 tablespoon sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, lightly beaten
1 1/2 cups buttermilk
1 can enchilada sauce
2 cups shredded pork (or chicken)
1 tablespoon taco seasoning
2 tablespoons chipotle peppers in adobo sauce, optional
1 cup shredded cheese, any kind (I used quesadilla cheese)
chopped cilantro, to taste
Preheat oven to 400. Lightly grease a 9x9 pan (I used a 10" cast iron skillet). In a large bowl, mix together your cornmeal, flour, sugar, salt baking powder and baking soda. In a medium bowl, whisk together melted butter, eggs, and buttermilk. Pour the milk mixture into the flour mixture, and stir just until combined. Your batter will be lumpy - that's okay! Pour the batter into your baking dish. Bake for 20 minutes, then remove pan from oven and reduce heat to 350. Poke holes with a fork all over the top of your cornbread (it won't be quite set in the center). Pour enchilada sauce over the crust. Combine shredded meat with taco seasoning and chipotle peppers, and sprinkle meat over the top of the crust. Top with shredded cheese. Cover dish with foil, and return to oven for an additional 20 minutes, or until cheese is melted. If your cheese isn't quite melted, remove foil and bake for another 5 minutes. Top with cilantro and allow to cool for 5 to 10 minutes before slicing.
Nutritions

Calories
348

Sodium
607mg
25% DV

Fat
13g
21% DV

Protein
23g
47% DV

Carbs
27g
9% DV

Fiber
3g
12% DV

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Our No-Bake Peanut Butter Cheesecake is the perfect dessert for a hot day or when you need an easy dessert. This peanut butter cheesecake is served cold, so it’s perfect when you need a cold treat. With an Oreo crust and a creamy peanut butter center, it’s sure to be a crowd pleaser! Ingredients needed ...

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