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BBQ Beef Tamale Casserole

BBQ Beef Tamale Casserole

By Traeger Kitchen

This southwestern meat pie is packed with enchilada sauce-smothered brisket laid in a bed of green chile massa, and blanketed with mozzarella cheese.

Prep Time

15 Minutes

Cook Time

45 Minutes

Pellets

Alder

Ingredients

Number of people serving

4

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Units of measurement:
main
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

Step

  • 1

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

    375 ˚F / 191 ˚C

  • 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.

    375 ˚F / 191 ˚C

    00:25

  • 6

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

    350 ˚F / 177 ˚C

  • 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!

    350 ˚F / 177 ˚C

    00:20

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