Step-by-Step Guide to Make Homemade Tacofiesta Leftovers Cornbread Tamale Pie Type Thingy

Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, tacofiesta leftovers cornbread tamale pie type thingy. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Tacofiesta Leftovers Cornbread Tamale Pie Type Thingy is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Tacofiesta Leftovers Cornbread Tamale Pie Type Thingy is something which I have loved my entire life.

To get started with this recipe, we must prepare a few components. You can cook tacofiesta leftovers cornbread tamale pie type thingy using 7 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Tacofiesta Leftovers Cornbread Tamale Pie Type Thingy:

1. Get My Buttermilk Corn Muffins Batter: https://cookpad.com/us/recipes/1490085-buttermilk-corn-muffins
2. Get 1/4 cup chopped roasted or canned green chilies, well drained (I used the fire roasted jalapeños leftover from our party)
3. Make ready 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. Take 2 cups refried or stewed beans
5. Take 2 cups shredded cheese (I used cheddar because that's what I had in the fridge.)
6. Take 1 jalapeño, cut into 1/8" thick slices
7. Prepare 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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