One Skillet Rojos Tamale Pie with Carnitas
I absolutely love tamales, but don’t always have the time to make them. That’s where this super easy tamale pie comes in for busy weeknights with Mexican cravings!
Ingredients
FOR THE BASE:
- 1 tbsp. Olive Oil
- 1 Yellow Onion, chopped
- 1 Green Bell Pepper, chopped
- 2 Garlic Cloves, minced
- 1 tbsp. Taco Seasoning
- 4 oz. Can Diced Green Chilies
- 10 oz. Can Red Enchilada Sauce
- 14.5 oz. Can Tomatoes with Garlic and Onions, do not drain
- 15 oz. Del Real Carnitas
- 8 oz. Pepper Jack Cheese Block, shredded
TO MAKE THE CHEESY CORNBREAD:
- 1 box Jiffy Corn Muffin Mix
- 1 Egg
- 1/3 cup Milk
- 1/4 cup Sour Cream
- 1/2 cup Frozen Corn
SUGGESTED FOR GARNISH (optional):
- Fresh Cilantro
- Sliced Black Olives
- Avocado
- Sour Cream
- Fresh or Pickled Jalapeño Slices
Instructions
- Add olive oil to a large, oven-proof skillet over medium-high heat. Sauté the onion and bell pepper until softened, about 4 minutes. Then add the garlic and continue to sauté until fragrant, about 1 minute.
- Meanwhile, microwave the Del Real Carnitas for 1 minute, 30 seconds and set aside.
- Pour the taco seasoning, green chilies, enchilada sauce, diced tomatoes, and carnitas into the skillet. Break apart the carnitas and mix them together with everything in the skillet until combined. Turn the heat down and allow to simmer for a few minutes.
- Preheat the oven to 375F. Whisk together the cornbread mix, egg, milk, sour cream, corn, and half of the Pepper Jack cheese in a large bowl. Sprinkle the saucy carnitas in the skillet with the remaining cheese. Next, evenly spread the cornbread mix on top over the saucy carnitas.
- Bake for 30 minutes, or until the cornbread has set and starting to brown.
- Remove the tamale pie from the oven and let it sit for at least 10 minutes before serving. Serve with desired suggested garnishes and enjoy!