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!

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