Recipe: Perfect Tacofiesta Leftovers Cornbread Tamale Pie Type Thingy

Tacofiesta Leftovers Cornbread Tamale Pie Type Thingy.

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Ingredients of Tacofiesta Leftovers Cornbread Tamale Pie Type Thingy

1. You need of My Buttermilk Corn Muffins Batter: https://cookpad.com/us/recipes/1490085-buttermilk-corn-muffins.
2. Prepare 1/4 cup of chopped roasted or canned green chilies, well drained (I used the fire roasted jalapeños leftover from our party).
3. Prepare 4 cups of 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. You need 2 cups of refried or stewed beans.
5. You need 2 cups of shredded cheese (I used cheddar because that's what I had in the fridge.).
6. It's 1 of jalapeño, cut into 1/8" thick slices.
7. It's 1 (16 ounce) of tub of sour cream or Mexican crema agria to serve on the side.

Tacofiesta Leftovers Cornbread Tamale Pie Type Thingy step by step

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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