This is a simple remix of tamales transformed into an easy weeknight dinner casserole that will feed the family and satisfy both taste buds and tamale cravings! Layers of cornbread, enchilada sauce, and spiced pulled pork are topped with bubbly cheese and baked to perfection!
Cook Time: 50 minutes
Yield: 8 x 13-inch casserole
Serves: 4 – 8
Preheat the oven to 400°F. Lightly grease 8 x 13-inch casserole pan with cooking oil.
In a large bowl, whisk together the Frigo® Whole Milk Ricotta Cheese, whole milk, and eggs. Stir the cornmeal mix into the wet ingredients until just combined. Fold in a cup of Frigo® Fresh Mozzarella Cheese and 1 cup of the corn.
Spoon about 1 ½ – 2 cups mixture into prepared pan and spread to evenly coat the bottom of the pan with a thin layer.
Drizzle a 1/2 cup or so of the enchilada sauce over top of the cornbread base.
In a bowl, stir together the shredded pork, pumpkin pie seasoning, taco seasoning, 1 ½ cups corn, onion, and green chiles. Spoon it on top of the cornbread base.
Stir 1 ½ cups of the enchilada sauce with 2 cups Frigo® Fresh Mozzarella Cheese and spread over the shredded pork mixture.
With a rubber spatula, spread the remaining cornbread mixture over the top. Top with any extra enchilada sauce and the remaining Frigo® Fresh Mozzarella Cheese.
Cover with foil and bake for 30 minutes until cooked and bubbly. Remove the foil, reduce the heat to 350°F, and bake uncovered for 20 minutes or until the top is nice and golden brown.
Remove from the oven and garnish with the green onions and cilantro. Serve with sliced lime wedges.