So, remember the other day when I made slow cooker pork tacos? Yeah, we still have pork left. Which is not a bad thing, but I needed to find a way to use up some of the meat pronto. We don’t like to waste food at my house.
One of my favorite ways to use up leftovers is in casseroles. I know many people are not big casserole fans, but I’m not one of those people. We eat casseroles for dinner (and breakfast) all of the time, and the Tall Boy never complains. He likes to eat and doesn’t like to cook, so he knows what’s good for him.
This is good for him. And you. You should totally make this.
It has a cornbread base, is soaked with enchilada sauce like a savory poke cake, and then layered with shredded pork (chicken would work just fine here, too). I added some chopped chipotles in adobo because I’m wild and crazy like that.
And cheese. I added cheese, too, because a casserole just isn’t a casserole without cheese. AmIright?
Also some cilantro, because I add cilantro to every Mexican-themed dish I make. It’s the Kitchen Meets Girl Law or something.
Oh, and are you interested in winning $5,000 and a trip for two to New York City? Yeah, I’ve got my hand raised. Here’s what you do: click here to enter the Country Crock Stars contest. Share a photo of your favorite casserole, and share in 100 words how you demonstrate creativity and resourcefulness in the kitchen. 3 finalists will win $5,000 and a trip to New York City, and 12 semi-finalists will win cookware.
- 6 tablespoons Country Crock, melted
- 1 cup cornmeal
- ¾ cup flour
- 1 tablespoon sugar
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs, lightly beaten
- 1½ cups buttermilk
- 1 can enchilada sauce
- 2 cups shredded pork (or chicken)
- 1 tablespoon taco seasoning
- 2 tablespoons chipotle peppers in adobo sauce, optional
- 1 cup shredded cheese, any kind (I used quesadilla cheese)
- chopped cilantro, to taste
- Preheat oven to 400. Lightly grease a 9x9 pan (I used a 10" cast iron skillet).
- In a large bowl, mix together your cornmeal, flour, sugar, salt baking powder and baking soda.
- In a medium bowl, whisk together melted butter, eggs, and buttermilk. Pour the milk mixture into the flour mixture, and stir just until combined. Your batter will be lumpy - that's okay! Pour the batter into your baking dish.
- Bake for 20 minutes, then remove pan from oven and reduce heat to 350. Poke holes with a fork all over the top of your cornbread (it won't be quite set in the center). Pour enchilada sauce over the crust.
- Combine shredded meat with taco seasoning and chipotle peppers, and sprinkle meat over the top of the crust. Top with shredded cheese. Cover dish with foil, and return to oven for an additional 20 minutes, or until cheese is melted. If your cheese isn't quite melted, remove foil and bake for another 5 minutes.
- Top with cilantro and allow to cool for 5 to 10 minutes before slicing.
I was selected for this opportunity as a member of Clever Girls Collective, and the content and opinions expressed here are all my own.