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My review
Hot Tamale Pie
Chef John
"While this tamale pie has very little to do with its south-of-the-border namesake, it's a really delicious recipe all the same."
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Ingredients
1 h 30 m servings 640 calsOriginal recipe yields 8 servings (1 9x13 casserole)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat the oven to 350 degrees F (175 degrees C).
- Spray a 9x13-inch casserole dish with cooking spray.
- Cook and stir ground beef in a Dutch oven over medium-high heat until meat starts to brown and release juices, about 5 minutes.
- Reduce heat to medium and stir in poblano peppers, salt, salsa, oregano, and chipotle powder; cook and stir until seasoned beef is crumbly and no longer pink, about 10 minutes.
- Mix one package of corn muffin mix in a large bowl with 1 egg and 1/3 cup of milk. Whisk to combine. In a separate large bowl, mix the second package of corn muffin mix with 1 egg, 1/3 cup of milk and half the Cheddar and Monterey Jack cheeses.
- Spread the prepared corn muffin mixture without cheese into the prepared baking dish. Sprinkle corn over the muffin mix, followed by remaining half of the cheeses, then the beef mixture.
- Spoon the corn muffin mix with cheese on top of the beef and carefully spread over the top with a fork, leaving about half an inch from the edges of the pan.
- Bake in the preheated oven for 50-60 minutes, until golden brown.
Footnotes
- Cook's Note:
- You can substitute red or green bell peppers for the poblano peppers if needed.
- Editor's Note:
- This recipe freezes well, whether baked or unbaked. If you freeze it unbaked, bake it, covered in foil, for an extra 30-40 minutes until cornbread is golden and casserole is heated through.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 640 calories; 31.8 g fat; 54.3 g carbohydrates; 34.7 g protein; 146 mg cholesterol; 1556 mg sodium. Full nutrition
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Reviews
Read all reviews 344464 Ratings
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Most helpful positive review
4/9/2012
Awesome recipe idea! I like another person used canned RoTel and I added minced garlic and onions while the meat cooked. I then topped it with sour cream when I served it!
Most helpful critical review
7/13/2012
We didn't really enjoy this one. Was fun to try it and was very quick and easy to make.The poblano's didn't have much flavor. Reading over this, I bought cornbread mix...is that different than ...
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4/9/2012
Awesome recipe idea! I like another person used canned RoTel and I added minced garlic and onions while the meat cooked. I then topped it with sour cream when I served it!
4/11/2012
This was really good! Based on all the reviews, I took a little from everyone. (thanks to all the good cooks who took the time to write a review) I used ground turkey, added chopped onion,garli...
3/20/2012
All things considered, this is a simple but tasty recipe that I keep changing to find new combinations of ingredients. I think the cornbread on the top and bottom is a bit much for me but my son...
5/2/2012
Yep! It's a keeper! There are only two of us, so I cut the recipe in half, and baked in an 8 x 8 brownie pan. I was careful to keep the layers separate, so it looked as gorgeous as shown in Che...
4/8/2012
this is a great place to start! i used less ground beef, added a drained can of black beans, and used rotel instead of salsa and in place of the peppers i just used 1 green pepper. i pretty muc...
3/9/2012
Ok, took me awhile to find this recipe because I only saw the video once prior to making it lol. Thusly I did change a few things, relatively minor. First, we have no Jiffy cornmeal mix up here ...
8/28/2012
Great starting place. Easy to customize. I gave it four stars because it calls for corn muffin mix. I made my family corn bread (1 C flour, 2/3 C corn meal, 1/3 C sugar, 4 t. baking powder, 1...
3/16/2012
OMG! I love this recipe. It was absolutely delicious. My 6 year old loved it also and she is a picky eater. My only thing I would change next time is use more cornbread, only because I'm a c...