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

Hi, I am Kate. Today, I’m gonna show you how to make tacofiesta leftovers cornbread tamale pie type thingy recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.

Tacofiesta Leftovers Cornbread Tamale Pie Type Thingy Recipe

Tacofiesta Leftovers Cornbread Tamale Pie Type Thingy is one of the most favored of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Tacofiesta Leftovers Cornbread Tamale Pie Type Thingy is something that I have loved my entire life. They are fine and they look fantastic.

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

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

  1. Make ready 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 )
  3. Take 4 cups shredded carnitas or pulled . If 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. Prepare 2 cups shredded cheese (I used cheddar because that’s what I had in the fridge.)
  6. Take 1 jalapeño, cut into 1/8thick slices
  7. Take 1 (16 ounce) tub of sour cream or Mexican crema agria to serve on the side

Steps 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 13casserole or baking dish, layer the 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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