Prep Time:
25 mins
Cook Time:
50 mins
Total Time:
1 hr 15 mins
Servings:
8
Yield:
8 servings
Ingredients
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a large casserole dish with butter.
Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and saute until fragrant, about 1 minute. Stir in pulled pork and cook until heated through, about 3 minutes.
Discard about 1/2 of the liquid from the corn and diced tomatoes with chiles; add remaining corn, diced tomatoes with chiles, and liquid to the pork mixture. Stir in diced green chiles and taco seasoning; cook until desired consistency and heated through, about 5 minutes. Remove from the heat.
Whisk cornbread mix, milk, and eggs together in a bowl. Pour a little more than 1/2 of the batter into the prepared casserole dish.
Bake cornbread in the preheated oven for 6 to 7 minutes. Remove from the oven and pour pork mixture on top. Sprinkle with Mexican cheese, then pour the remaining cornbread batter over top.
Bake until cornbread topping is golden brown, 30 to 45 minutes.
Cook's Notes:
If the pulled pork meat mixture is too wet, drain in a colander. A grocery store near me sells 12-ounce tubs of pre-cooked, sauceless shredded pork and I use two of those.
I use Martha White(R) Mexican-style cornbread mix.
Nutrition Facts (per serving)
| 615 | Calories |
| 29g | Fat |
| 60g | Carbs |
| 29g | Protein |
