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Tamale-Inspired Pork and Veggie Casserole

Tamale-Inspired Pork and Veggie Casserole

with Cheddar Cheese and Sour Cream
0.0(0)
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Calories
: 
790 kcal
Protein
: 
40g protein
Difficulty
: 
Easy
Allergens:
  • Sulphites
  • Milk
  • Egg
  • Wheat
  • Sulphites
  • Fish
  • Soy
  • Egg
  • Tree nuts
  • Milk
  • Mustard
  • Wheat
  • Peanuts
  • Sesame
  • Crustaceans
  • May contain traces of allergens
  • Gluten
  • Barley
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

250 g

Ground Pork

¼ cup

Cornmeal

(Contains: Sulphites, Fish, Soy, Egg, Tree nuts, Milk, Mustard, Wheat, Peanuts, Sesame, Crustaceans, May contain traces of allergens)

8 g

Enchilada Spice Blend

(Contains: Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk, May contain traces of allergens, Sulphites)

113 g

Corn Kernels

¼ cup

Cheddar Cheese, shredded

(Contains: Milk)

1 unit(s)

Yellow Onion

8 tbsp

Tomato Sauce Base

(Contains: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat, May contain traces of allergens)

1 unit(s)

Sweet Bell Pepper

2 unit(s)

Garlic, cloves

1 unit(s)

Egg

(Contains: Egg)

43 mL

Sour Cream

(Contains: Milk, Sulphites, May contain traces of allergens, Milk)

75 g

Breakfast Baking Mix

(Contains: Barley, Egg, Soy, Tree nuts, May contain traces of allergens, Milk, Wheat)

2 unit(s)

Green Onion

Not included in your delivery

â…“ tsp

Salt*

0.13 tsp

Pepper*

2 tbsp

Milk*

(Contains: Milk)

Calories790 kcal
Fat32 g
Saturated Fat13 g
Carbohydrate86 g
Sugar23 g
Dietary Fiber6 g
Protein40 g
Cholesterol200 mg
Sodium1310 mg
Trans Fat0.5 g
Potassium1600 mg
Calcium350 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Prep
1
  • Before starting, preheat the oven to 425 °F.
    Wash and dry all produce.
  • Peel, then cut onion into 1/2-inch pieces.
  • Core, then cut pepper into 1/2-inch pieces.
  • Peel, then mince or grate garlic.
Cook pork
2
  • Heat a medium oven-proof pan (large pan for 4 servings) over medium.
  • When the pan is hot, add pork, onions and garlic. Cook for 3-5 min, breaking up pork into smaller pieces, until no pink remains.** Season with salt and pepper.
  • Add Enchilada Spice Blend, corn and peppers. Cook for 2 min, stirring often, until fragrant. Season with salt and pepper.
  • Add tomato sauce base and 1/2 cup (1 cup) water. Cook for 3-4 min, until mixture thickens.
Make tamale mixture
3
  • To a medium bowl, add cornmeal, half the breakfast baking mix (use all for 4 servings), 1/2 tsp (1 tsp) salt, egg and 2 tbsp (1/4 cup) milk. Season with pepper and whisk to combine.
Bake casserole
4
  • Directly in the oven-proof pan, dollop tamale mixture over top of pork mixture. (NOTE: If you don't have an oven-proof pan, carefully transfer pork mixture to an 8x8-inch baking dish [9x13-inch for 4 servings]).
  • Bake in the middle of the oven for 16-18 min, until golden.
  • Meanwhile, thinly slice green onions.
  • Remove the pan from the oven and sprinkle cheese over top. Let sit for 2-3 mins to allow cheese to melt.
Finish and plate
5
  • Divide tamale casserole between plates.
  • Dollop sour cream over top.
  • Sprinkle green onions over top.

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