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Barbeque Tamale Pie
Barbeque Tamale Pie
Barbeque Tamale Pie
SERVINGS:
12 servings
INGREDIENTS
1 ½ cup cornmeal mix
1 cup buttermilk
1 cup creamed corn
1 large egg, lightly beaten
¼ cup butter, melted
1 cup LA VICTORIA® red enchilada sauce
1 (15-ounce) container
LLOYD’S® Seasoned and Shredded BBQ Beef
½ cup shredded Mexican cheese blend
Garnish: chopped fresh cilantro leaves
DIRECTIONS
Heat oven to 425°F. In large bowl, combine cornmeal mix and next 3 ingredients. Stir in melted butter.
Pour mixture into buttered, 10-inch cast-iron skillet. Bake 25 to 30 minutes or until golden. Let stand 10 minutes.
With bottom of wooden spoon, poke holes over top of cornbread. Spread enchilada sauce over top. Place beef evenly over sauce and top with cheese.
Reduce oven temperature to 375°F. Bake 20 minutes or until heated through and cheese is melted.
Sprinkle with cilantro, if desired.
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