Tamale Casserole

I already know that I'm going to make this again VERY soon! This tastes pretty damn near just like an actual tamale! And it only took 30 minutes (and like an actual 30 minutes... not the kind of 30 minutes that those professional cooks say, when in reality it actually takes double that time!) and well, minus the meat though. But that's what the crock pot is for!

All you need is your favorite meat, shredded, and this:

2 cups shredded cheese

an 8.5 oz box corn muffin mix

1/3 cup milk

1 egg

14 oz can cream-style corn

4 oz can green chilis

1 tsp cumin

salt & pepper

also a can of enchilada sauce 

Preheat oven to 400.

Mix the muffin mix, milk, egg, corn, chilis, cumin, and salt & pepper, and HALF the bag of cheese (about 1 cup) and pour into a sprayed 13x9 pan. 

Bake for 15 minutes.

After the first round in the oven, poke the "cornbread" and pour the enchilada sauce over all the holes, top with your desired shredded meat (chicken, pork, or beef) and sprinkle with remaining 1 cup cheese.

** for the pork, I used a pork tenderloin and cooked it in the crock pot all day with simply root beer :) Also, I was able to shred the meat during the first round in the oven... major time saver!

Toss back in the oven for another 15 minutes.

Top with sour cream, for sure! 

P.S. I also just got the husband approved, "this is good babe!"