Tacofiesta Leftovers Cornbread Tamale Pie Type Thingy
Tacofiesta Leftovers Cornbread Tamale Pie Type Thingy

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, tacofiesta leftovers cornbread tamale pie type thingy. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tacofiesta Leftovers Cornbread Tamale Pie Type Thingy is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They are nice and they look fantastic. Tacofiesta Leftovers Cornbread Tamale Pie Type Thingy is something which I’ve loved my whole life.

To begin with this recipe, we have to prepare a few components. You can cook tacofiesta leftovers cornbread tamale pie type thingy using 7 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Tacofiesta Leftovers Cornbread Tamale Pie Type Thingy:
  1. Take My Buttermilk Corn Muffins Batter: https://cookpad.com/us/recipes/1490085-buttermilk-corn-muffins
  2. Take 1/4 cup chopped roasted or canned green chilies, well drained (I used the fire roasted jalapeños leftover from our party)
  3. Prepare 4 cups shredded carnitas or pulled pork. If pork wasn't cooked in a sauce, you can mix it with 1/2 to 3/4 cup salsa of choice
  4. Get 2 cups refried or stewed beans
  5. Get 2 cups shredded cheese (I used cheddar because that's what I had in the fridge.)
  6. Prepare 1 jalapeño, cut into 1/8" thick slices
  7. Take 1 (16 ounce) tub of sour cream or Mexican crema agria to serve on the side
Instructions to make Tacofiesta Leftovers Cornbread Tamale Pie Type Thingy:
  1. Preheat oven to 400F.
  2. While oven is preheating, make Buttermilk Corn Muffins Batter and add in green chilies.
  3. In a 9"x 13" casserole or baking dish, layer the pork first, then beans, then cheese.
  4. Spread batter evenly over the layered ingredients and bake on center rack for 20 minutes.
  5. Brush the top of cornbread with buttermilk (or just run a stick of butter over the entire surface area), dot with jalapeño slices, and bake for another 15 to 20 minutes, or until a toothpick inserted in the center of the casserole comes out dry and clean indicating that the batter has baked through.
  6. Serve with sour cream on the side.
  7. Enjoy! :)

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