bbq beef tamale casserole
INGREDIENTS
3 Cup leftover beef brisket
15 Ounce Enchilada Sauce
1 1/2 Cup all-purpose flour
1/2 Cup Cornmeal
3 Tablespoon sugar
1 Teaspoon baking powder
1/4 Teaspoon salt
2 Tablespoon vegetable oil
4 Ounce green chiles
1/4 Cup milk
1 eggs
1 Cup shredded mozzarella cheese
1 Tablespoon cilantro, finely chopped
PREPARATION
1
When ready to cook, start your Z Grill and set the temperature to 375F and pre-heat, lid closed (10-15 minutes).
2
Stir together leftover brisket and enchilada sauce in a medium bowl, set aside.
3
Whisk together the cornmeal, flour, salt, baking powder, and sugar. Stir in the oil until it is crumbly, then add the milk, egg, and chiles, stirring until combined.
4
Press the Massa crust mixture into a greased, cast iron skillet or pie plate.
5
Bake at 375F for 25 minutes, or until golden brown.
6
Reduce temperature on Z Grill to 350F. Poke holes in the crust and add the enchilada filling.
7
Sprinkle with the cheese and bake 20 minutes, or until heated through and cheese is melted and bubbly. Garnish with cilantro, serve, and enjoy!