BBQ Beef Tamale Casserole

Ingredients

Steps

• 1

  When ready to cook, set Traeger temperature to 375°F and preheat, lid closed for 15 minutes.

  Grill: 375 ˚F

  Add A Note

• 2

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

  Add A Note

  Ingredients

  • 3 Cup leftover chopped brisket

  • 1 Can (15 oz) enchilada sauce

• 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.

  Add A Note

  Ingredients

  • 1/2 Cup yellow cornmeal

  • 1 1/2 Cup all-purpose flour

  • 1/4 Teaspoon salt

  • 1 Teaspoon baking powder

  • 3 Tablespoon sugar

  • 2 Tablespoon vegetable oil

  • 1/4 Cup milk

  • 1 Large egg

  • 1 Can (4 oz) chopped green chiles, drained

• 4

  Press the cornmeal crust mixture into a greased cast-iron skillet or pie plate.

  Add A Note

• 5

  Bake on the Traeger at 375°F for 25 minutes, or until golden brown.

  Grill: 375 ˚F

  Add A Note

• 6

  Reduce the Traeger temperature to 350°F. Poke holes in the crust and add the enchilada filling. Sprinkle top with the cheese and bake for 20 minutes, or until heated through and cheese is melted and bubbly. Garnish with cilantro, serve and enjoy!

  Grill: 350 ˚F

  Add A Note

  Ingredients

  • 1 Cup shredded mozzarella cheese

  • 1 Tablespoon chopped cilantro, for garnish