Ingredients

• 1.5 teaspoons butter , or as needed
• 2 tablespoons vegetable oil
• 1 small onion , minced
• 2 cloves garlic , minced
• 2.5 cups prepared pulled pork
• 1 , 15.25 ounce
• 1 , 10 ounce
• 1 , 4.5 ounce
• 1 , 1.25 ounce
• 2 , 6 ounce
• 1.33 cups milk
• 2 large eggs
• 1 , 8 ounce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a large casserole dish with butter.
2. 2 Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and saute until fragrant, about 1 minute. Stir in pulled pork and cook until heated through, about 3 minutes.
3. 3 Discard about 1/2 of the liquid from the corn and diced tomatoes with chiles; add remaining corn, diced tomatoes with chiles, and liquid to the pork mixture. Stir in diced green chiles and taco seasoning; cook until desired consistency and heated through, about 5 minutes. Remove from the heat.
4. 4 Whisk cornbread mix, milk, and eggs together in a bowl. Pour a little more than 1/2 of the batter into the prepared casserole dish.
5. 5 Bake cornbread in the preheated oven for 6 to 7 minutes. Remove from the oven and pour pork mixture on top. Sprinkle with Mexican cheese, then pour the remaining cornbread batter over top.
6. 6 Bake until cornbread topping is golden brown, 30 to 45 minutes.

Nutrition per serving