bbq beef tamale casserole


  • 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



When ready to cook, start your Z Grill and set the temperature to 375F and pre-heat, lid closed (10-15 minutes).


Stir together leftover brisket and enchilada sauce in a medium bowl, set aside.


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.


Press the Massa crust mixture into a greased, cast iron skillet or pie plate.


Bake at 375F for 25 minutes, or until golden brown.


Reduce temperature on Z Grill to 350F. Poke holes in the crust and add the enchilada filling.


Sprinkle with the cheese and bake 20 minutes, or until heated through and cheese is melted and bubbly. Garnish with cilantro, serve, and enjoy!

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