Well looks like if you live in Illinois you will officially be spending more time at home now. That means more time to throw down and cook some really killer dinners. Today I am exploring a tweak on those beloved Mexican Tamales and turning them into a casserole. That’s right a really cool Carnitas Tamale Casserole Recipe. Now I know this isn’t my usual mashup over the top appetizer. BUT it is an awesome mashup for dinner…. Hey Uncle Karl over at Twin Moons I still want you to make a recipe and I will create a mashup out of it lol. Anyway guys I hope you enjoy this family dinner. When you do make if be sure to take a picture and post it to my Facebook page!
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Carnitas Tamale Casserole Recipe
Ingredients
- 3 Cups Carnitas
- 2/3 Cups Flour
- 1/2 Cup Yellow Corn Meal
- 3 Tbsp. Sugar
- 1 Tbsp. Baking Powder
- 2 Tbsp. Vegetable Oil
- 1 Can Diced Green chiles
- 1/3 Cup Milk
- 1 Egg
- 1 Can Cream Corn
- 2 Cup Enchilada Sauce
- 2 Cups Pepper Jack Cheese Shredded
- Salt
Instructions
- Preheat oven to 400˚.
- In a large bowl whisk together cornmeal, flour, baking powder, salt, and sugar. Next add oil. Finally whisk in the milk and egg in until completely combined. Add in the cream corn and chiles.
- Prepare a 9 inch baking dish and pour your mixture into the pan. Bake for about 25 minutes.
- Once done baking poke holes in it with a fork and cover with your enchilada sauce. Next layer on the carnitas and sprinkle with the pepper jack cheese.
- Turn the oven down to 350˚, cover the baking dish with foul and back for about 20 minutes. Remove foil and allow to cook for another 10 minutes.
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