I’m posting a recipe I made with some leftovers. It’s called Mexican Shredded Pork Casserole. I spend a lot of time reviewing places I have eaten. It’s time to post something I made! I recently made this recipe and it thought it would be a good fall football dish that isn’t the standard. I like the simplicity of this and it packs a lot of flavor.
Mexican Shredded Pork Cornbread Casserole
* Prep time: 15 minutes
* Cook time: 35 minutes
Ingredients
* Nonstick cooking spray
* 1 pound shredded, cooked pork roast (I use left over roast)
* 1 cup of salsa
* 2 (8.5-ounce) boxes corn muffin mix
* 1 (14.0-ounce) can cream-style corn
* 1 (14.0-ounce) can corn kernels, drained
* 1 1/2 cups shredded cheddar cheese
* 1 (4-ounce) can chopped green chiles, drained
Instructions
Preheat the oven to 350 degrees F. Lightly coat a 9 x 13-inch baking pan with cooking spray.
Mix pork with salsa and green chilies.
Mix the corn muffin batter per package directions. Stir in half of the cream-style corn and half of the regular corn.
Spread half of the batter in the baking pan. Top with the meat. Mix the remaining cream-style corn and corn kernels and spread that over the meat. Sprinkle with half of the cheese. Spread the remaining batter on top, and sprinkle with the remaining cheese. Bake for 35 to 40 minutes, until the cornbread is baked through. Let sit for about 5 minutes, then cut into squares to serve.
I adapted his recipe from the ground beef version. It requires cooking ground beef in taco seasoning instead of the pork you could do this with the pork as well. I chose not to because I had seasoned it with cumin, garlic, salt, pepper and chile powder when I cooked it the first time.
(I will tell you that I think I would have added enchilada sauce to the pork for increased flavor and juiciness)
If you try it out send me a note or comment to my post. I’d love feedback!