Hot Tamale Pie
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.
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.
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 corn muffin mix? It wasn't a hit with the meat mixture. Only two out of 6 enjoyed it and had seconds. I threw some ghost pepper salsa on it to spice it up which was good. We should have used more cheese too.Read More
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!
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,garlic and serrano pepper to meat while it was cooking. I used Taco seasoning, oregano, Rotel diced tomato's and green chilies and a can of black beans rinsed and drained. It was great!
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 likes it this way. I have moved to putting the cornbread mixture on the top only making for less cornbread and more ingredients. The poblano peppers help make this dish different. This has become a regular in our meal rotation due to its simplicity.
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 Chef John's video (see photos: it was submitted by "Denise"-thanks)! I came close, but the Jiffy mix fools you: wet it looks like a thin layer, but cooked it puffs a LOT, so it blends heartily with the meat layer. I still had a good layering going on when served, and it tasted delicious. Easy, worth-it recipe. Even great the next day.
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 much doubled the cheese in both places. it was FANTASTIC. i'm going to divide it up and freeze it in single sized portions so i can enjoy this for a while! next time i'm going to use lentils instead of ground beef for a meat free meal. to penny pinch you could leave the bottom layer of cornbread out and just make the top portion and it'd be just as good, but i like the extra layer in there.
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 so I made a double cornbread recipe and split it. No Poblano's either so I chopped up a red and a green bell pepper. I didn't thaw my corn. The spice amounts I guessed at and while I was a little light on the salt, it was fine. I subbed in just a very little bit of red pepper flakes instead of the chipotle powder because we like just a wee bit of heat. I upped it a bit more by using a pre-mixed bag of shredded cheddar, jack and colby cheese with hanbanero and jalapeno peppers. I used maybe a 1/2 cup of cheese. The end result was and is wonderfully edible. A dish that will go in the rotation!
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 C milk, 2 eggs) and subbed 1 can Rotel tomatoes and 1 can enchilada sauce for the salsa because I didn't have enough salsa on hand. I also left out the poblano peppers (didn't have any). It turned out really great. I baked for 40 minutes at 400 since that was what my corn bread recipe called for. It was perfect.
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 cornbread fiend. I'll also try next time using taco seasoning for the meat and see how that goes. Glad I found this one. Thanks
Great recipe. My family really liked it. I used 4 large poblano peppers, which was just under a pound total. I only cooked it 50 minutes, and I could have probably taken it out of the oven after about 40 minutes, because it seemed slightly dry. Other than that, great recipe. Thanks, Chef John...another winner!
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 corn muffin mix? It wasn't a hit with the meat mixture. Only two out of 6 enjoyed it and had seconds. I threw some ghost pepper salsa on it to spice it up which was good. We should have used more cheese too.
I only made one alteration to this recipe. I baked the bottom layer of cornbread for 10 minutes before layering on the veggies and meat with sauce. The bottom was less soggy this way. I also used one recipe of Quaker Yellow Corn Meal, which worked for an 8x8 dish.
Wonderful dish! I was tasked with cooking dinner for the family (17 year old) and was looking online for some simple yet tasty dishes, and found this! My family loves Mexican and Western oriented food, so this was a blast. Like many others, I used 1 1/2 cans of original spicy rotel tomatoes along with green pepper and about a cup of chopped onion and garlic. I substituted the chipotle powder with a pinch less of red pepper powder. I sauteed the peppers and onions in olive oil while the meat was cooking, and it gave it a nicer mixed taste in my opinion. Great easy meal. Hey, I've never made a full dinner like this before, so anyone could do it!
I have enjoyed this recipe as written, but I had some italian sausage on hand and I decided to switch this up with an Itaian flare. I followed the recipe using a 19 oz. package of Johnsonville sweet italian sausage. Subbed Spaghetti sauce for salsa, basil and red pepper flakes for the chipotle, mozarella & parmesan for the cheddar, olives for the corn. Served with a dollop of marscapone cheese for yummy results. Try this rendition....it works!
Very simple to make and everyone loved it. I followed the recipe exactly, except I added a bit of honey to my cornbread mixture. Make sure to use the correct size of pan, otherwise it takes forever to cook all the way through.
My fiance told me to give this recipe five stars once I told him the scale only went from 1 to 5. This was easy to make, and we made it together. We don't eat spicy food due to IBS, so we just used green bell pepper and mild salsa. Turned out beautifully and gives us plenty of leftovers for the week!
I've made this several times and my family loves it. The way we like it best is easier than the original recipe. I cook the ground beef as directed and use a 24oz jar of Pace medium picante sauce with the rest of the ingredients as listed. I add the corn to this mixture and pour it into the dish. Then I top it with the cheese, and then the two boxes of corn muffin mixture on top. Baking time is the same.
This recipe is very forgiving & flexible. I live overseas & could not get many of the ingredients for the meat mixture, but it was still very good. I made this in a bread loaf pan & used only about 0.5 lbs meat & one recipe of corn bread divided into two. Here's what I did based on local ingredients: Sauteed lean ground beef with onion, garlic & green pepper. Added taco seasoning (hot) from the US. Added half can of sweet corn to meat. Made corn bread from scratch, adding rest of corn to the top crust. I had a mild local cheese that I sprinkled on top of meat before adding top crust, but we couldn't taste it, so I may not add the calories next time. Served with natural yogurt in place of sour cream (very good addition). Yes, that's a lot of substitutions, but it was what I could find & it was still worth the effort. A loaf pan served two adults & three kiddos 6,8, & 13. Thanks, Chef John!
I will try this tonight...Although it's not listed...I think I'll drain the beef mixture before adding the salsa sauce. Cooked it and it was great!!! My wife didn't let me drain the meat since it didn't say drain. Overall this dish will be added to our lineup.
Great recipe! Brought this to a Cinco de Mayo party where others were already bringing the basic Mexican apps...wanted something different. Delicious & hearty, but I think the cornbread took over! Will make again, but with less of the cornbread mixture on both layers, so the meat is the main ingredient. I love cilantro, so I'd add some to the meat mixture too.
My BFF tried it with the black beans and rotel. OMG! It was the best simple dish that was so flavorful and tasty that I wanted to wrap up in it and fall asleep. That how comforting I found this dish. I'm making it tonight. So good, it makes you want to slap your Momma. :-) Has anyone tried it with ground turkey?
Good but next time I will add a little more spices and cheese. It was slightly bland as written.
I absolutely love this dish. It has become my husband's and mine favorite meal. The only thing I do different is add a jar of sliced olives to the meat mixture. Delicious!!!
I too made some subs. I do not eat meat, so I used kidney beans (can't find black beans in the UK) I used green chillies (that my kids sent me from the US.) I made home made corn bread (don't have jiffy), lol. I left out the corn as I don't care for corn and it still came out great.
Johnsonville Sausage challenged some of us to do a makeover of a recipe substituting Italian Sausage for one of the ingredients. I selected this recipe, and subbed Hot Italian Sausage for half of the ground beef which really elevated the flavor. That hot sausage combined with the poblanos was a winning combination!
Excellent easy meal. I love how versatile it is. I would suggest to make sure you drain the grease from the meat before adding all your seasonings - The corn bread will soak it all up if you don't.
I've been a member of Allrecipes for many years but have never written a review. I have to say that this dish was a HUGE hit with my family! I followed the recipe exactly, except that I used 8 oz of a Mexican blend cheese because I couldn't find shredded Monterey Jack. The recipe is very easy and tastes wonderful! I served it with refried beans and chips and salsa. Even my son-in-law, who's half Mexican, told me it was awesome. He said he doesn't usually like Tex-Mex food, but loved this. Thanks Chef John!
very tasty and flavourful dish indeed. something I would make again. Although, I would use my own cornbread recipe next time. Jiffy was a little too sweet for our tastes...
I thought this recipe was very tasty! I also added chopped onions, poblanos, the spices the recipe called for, in addition to cumin and 1 package of taco seasoning while the meat was cooking. I added cheese to both cornbread mixes and used 12 ounces of sweet corn. The spices and poblanos lend spice, while the corn and cornbread give sweetness. Next time, I will add a can of rotel because I love tomatoes and this recipe would be perfect with them. I did not think this recipe was spicey, so if you like hot, double the amount of chipotle powder and add a jalapeno.
My wife and I enjoyed this recipe. I used more cheese than the recipe called for, and instead of using dried chipotle pepper, I used a can of whole chipotle pepper in adobo sauce. I think that this definitely helped to bring out more flavor.
Followed recipe as written without making any changes and it came out perfectly. family and friends enjoyed it and i'm sure they will ask for it again. Next time i may add some jalapenos in place of some of the poblano pepper for a little bit of kick.
My whole family put this in their top five rotation dinners. Changes I made: cornbread from scratch, homemade taco seasoning instead of chipotle powder and salt...just because I didn't have it. Also omitted poblano for the same reason. Super yummo!!
Didn't care for this at all ... The meat "layer' was fine but should have used my brain and NOT used a corn muffin mix ... Not a fan of sweet cornbread, which wrecked this dish for me ...
As one of the reviews, I think a small can od pinto beans would be great, I am not to fond of blk. beans. Thank you Chef John, I love the combination of the spicy meat, and cornbread, and my husband loves Jiffy, it has a slight sweet taste.:-) Thanks again...
This reminds me of a dish my Mother used to make when I was a kid in the 1950s. Pure glorious comfort food, add a handfull of fresh chopped cilantro!
My whole family loved it! I substituted two 7 oz cans of Market Pantry Mild Diced Green Chiles, drained for the poblano peppers, as my wife does not care for them. I also substituted the ground dried chipotle peppers for Victoria Taylor's Smoky Paprika Chipotle Seasoning. And lastly, I used Italian Seasoning instead of oregano. I recommend reducing salsa from 16 oz to 12 oz so that the meat mixture isn't watery, which I learned the hard way. This was a huge success and fed the family for several meals.
Instead of 2 lbs ground beef I use 1 lb ground beef and 1lb spicy sausage, add pre sliced pepperoni and mild rotel. Don't forget the chopped onions. Cornbread on top only. We love it this way. Been making it this way for 37 years everyone loves it.
I made some changes, but the basis of this recipe is a great idea,so 4 stars! First, I used homemade cornbread batter. It doesn't get as dry as the boxed stuff. Second, I added a can of black beans and some taco seasoning (instead of the spices) to my meat mixture. I've made it with a few other changes as well (no cheese, extra veg, etc) but the above changes were the ones we liked best. This recipe is one of those that you can adapt to what you have in your cupboards and fridge that day. I know it's a keeper when I actually print the recipe for my book, and with this one I did just that! Thanks for sharing :)
Easy and delicious !!!
This was so good! A hit with my whole family. I left out the cheese, because of allergies, and used three boxes of Jiffy. It was really easy, although time consuming considering you have to cook it and then bake it. Using left overs would really speed up the meal. I would definitely make this again!
This was good but not good enough to add to the rotation; a bit too bland for us. My husband would have preferred without the bottom layer of cornbread. However, the top layer of Jiffy with the cheese mixed in is worth borrowing for another meat casserole. Will probably make a variation of this with corn on the bottom, topped with cheese mixture, topped with a different spicier meat mixture, topped with the Jiffy/cheese mixture.
Minimal, incidental changes... Ground turkey for ground beef, serrano for poblano peppers, fresh market salsa from the grocery store instead of jarred salsa, canned corn for frozen, and butter for greasing the pan. Also I shredded my own queso blanco. So really I just made something based off of this recipe and it was great! Its a great idea because you can put any fillers you want in the meat sauce. I might try chorizo next time, or a mix or chorizo and beef. In the video Chef John says to fill your meat sauce layer to the edge of the pan, and then on the next cornbread layer to avoid the edges in order to allow venting. I tried something different, and it works well to keep the meat sauce in the middle with a 0.5in space away from the edge of the pan all the way around. Then the next layer is filled as normal. That's how I got the layering pictured. I also did half the recipe and still got two 9in circle baking pans out of it.
I found this to be a good meal for a change. Nothing I would rush to make again, however my son loved it. I used hot & sweet peppers from my garden instead of the poblanos and I decreased the chipotle pepper to 1/4 tsp. because I knew it would be too hot for my family. It was perfect and still had a kick. I also googled homemade Jiffy corn bread mix and used that instead of the box mix and I subbed the white sugar in the recipe for maple syrup (always looking for ways to make recipes healthier).
I am always looking for new recipes to add to our rotation and this one fits the bill perfectly. My own rule of thumb is to follow the recipe exactly the first time, then any subsequent times I "make it my own". I definitely added more spice as we like heat and some kick. One thing I want to point out, this actually tastes better the next day. (like chili or sauces often do, this was even more delicious the next day so I intentionally made it in advance this last time. Wasn't mushy or anything as I had thought it may be.) Delicious base recipe.
Excellent. Used a green pepper instead of poblano and used a can of rotel in place of salsa. Served with sour cream.
I have to tell you, this was amazing. I shared this with my family and they all loved it, now you know I love Mexican foods. So I had to spice it up the second time I made it and I added beans and jalapenos peppers, of course I had to add another box of jeff corn bread mix. I love this recipe the first time and the second time, try it you will enjoy this and your family will love this…. God bless you and enjoy
Delicious comfort food!
we had this for dinner tonight and i modified with what i had at home. used bell pepper instead of poblano and cayenne in place of chipotle and a can of mexi-corn instead of frozen we loved it. Allison
I really enjoyed this recipe but I tweaked it a bit. I didn't add any peppers (the individuals I work with can't handle any heat), but added some cumin and ground coriander to the meat. Instead of adding the corn as a separate layer, I cooked the corn in the meat mixture and tossed in a small can of black olives from the pantry. For the top layer of the corn muffin mix, I added some diced green onions along with the cheese. For condiments, we used salsa and sour cream. The muffin layers had the right amount of moistness and I think the brand of muffin mix really helped the dish (I used Famous Dave's). Will definitely make again. Thanks!
It doesn't taste like tamales, but yum yum! Followed recipe exactly the first 4 or 5 times. This will be great for potlucks. I like the new 9x13 size recipe even better. However, we really don't like the corn so I substituted a can of rinsed black beans this time and it was even better. I think I will add more cheese to the cheese layer next time.
Awesome...my husband agrees. We use half the amount of cornbread suggested. We like to taste the meat and vegetables more.
Very good, did not have to change anything, will add this to my dinner list.
Great comfort food dish. I did not use peppers in this dish since the kids don't like peppers. Tastes great with a little hot sauce on it, some sour cream and a cold beer.
Great recipe, my family enjoyed it just the way it is.
This was SOOO good. Did everything exactly as written only used slightly less peppers in it. I am making this all the time now!
This turned out great, though I tweaked it. Instead of two pounds of beef I used one pound plus black and pinto beans. I added onion and garlic and jalepeno (I had no chipotle). I used only one package of corn bread, which was plenty. It turned out delicious.
We loved it. I didn't have 2 Jiffy corn bread mixes on hand so just mixed up a corn bread batter recipe from scratch (which equals 2 Jiffy mixes). Nor did I have the poblano peppers so I substituted with finely chopped green pepper and onion. Everything else followed the recipe. It tasted good, looked good and I will be making it again.
Delicious. The family loved it and asked that it be put in the rotation. The poblanos were a great touch, adding to the picante sauce. I doubled the recipe for sweet corn bread on this site as I had all the ingredients handy, and it was a perfect complement to the meat filling. Thank you, Chef John, for another delicious, satisfying, yet simple weeknight meal.
Great recipe, and I made it gluten free! Here's how: instead of the Jiffy corn bread mix, buy two boxes of gluten free Bisquick (available at most stores now - either right next to the regular Bisquick or in the hippie area with all of the gluten free stuff). Make the recipe on the back for the biscuits and put one batch on the bottom, and a second batch on the top (with the cheese and all). Voila! Everything else in there is already gluten free. I ended up cooking for 40 mins because the top was already browning nicely.
This was SOOOO Delish! I make a Taco Pie as well and love it so much but thought I would try this as well. The only changes I made was with the meat mixture. I browned the meat, then drained and added taco seasoning and water and let it simmer. Served it with sour cream and guacamole, YUM!! The corn adds a nice flavor too.
This recipe is excellent! I made as directed with the exception of using a larger box of cornbread mix (11oz) but still used 2 eggs and 2/3 cups milk. I am so glad I did not doctor the recipe, as the flavor is perfect if you follow the directions. The pablano peppers give it a unique flavor I don't think green peppers could. It's not very spicy, my 20 month old ate it. I baked 37 minutes. I did drain the fat from the meat (which was not mentioned in the directions). I baked in 2 8x8 pans so I can freeze one for later. Excellent!
We loved it! My kids thought it was a bit too spicy, but my husband and I thought it was perfect. I may have to tone it down a bit for my kids next time, but we will definitely be adding it to our rotation. Excellent!
This recipe was excellent just the way it was. I think it was the chipotle seasoning
I really really liked this. My 17 year old thought the corn bread part was weird, but he just got over being sick. (We'll chock it up to that.) As soon as I tasted it, I said, "I'm going to put this in a regular rotation!" Made as stated amount wise, but had to sub Anaheim peppers because Poblanos weren't available at my grocery store, and also subbed ground turkey because I rarely use ground beef anymore. I cut up a little bit of the left over pepper, some green onions and some avocado to top it, plus a little sour cream and some crushed tortilla chips. (You know...those pieces left over at the bottom of the chip bag.) Can't wait to eat it tomorrow for lunch.
Turned out great, it's now on our weekly dinner list for awhile. Great Recipe!
unsure the first time with this dish. but we are making it a second time so yummy!!!!!!!!!!!!!!!
I added garlic and onion to the meat mixture per other reviews and our own taste. If it is corn season, cut off the niblets from four ears of corn and it is even more delicious.
This was a very good recipe. I did do some tweaking, though. I eliminated the corn as I don't like it much and left out the oregano. I don't know what the oregano would add as it's not much of a Mexican-food flavor, in my opinion. I didn't use the chipotle pepper as I didn't have any. Some raters wrote that the dish was bland so I added 2 teaspoons of taco seasoning to the meat, salt to the corn muffin mix, and extra cheese (at least a cup more). Also, I used 1 lb beef and 1 lb chicken sausage to kick things up. Once I mixed the top muffin mix part, I had to add more liquid, stock, to get it to spread at all. I baked the dish for only 40 minutes and it came out perfectly browned on top. Really delicious dish but I felt it could do with more meat and without the bottom corn muffin layer. I will be making this again for sure.
Really good dish makes a lot but doesn't keep the best for leftovers cornbread dries out
Perfect! Followed recipe exactly. My husband was so excited that he watched Chef John's tutorial (it's short and simple) and was able to begin preparing it ahead for us!!! It was also so easy and inexpensive!
Very, very good. Made half recipe and used Ro-tel, drained, adding salsa until there were 2 cups. My husband practically inhaled it. Another winner for Chef John!
Fantastic! I followed others with the Rotel instead of Salsa & cooked the meat with some onion. I halved the recipe & made in an 8x8 pan (i divided the 1 box of cornbread after I mixed it up). Topped it with sour cream & some chopped cilantro. The cilantro really took it up a notch. I used a full can of Rotel plus a little salsa. The dried chipotle chile pepper really added a wonderful smokey flavor. I do not think taco seasoning is necessary as others stated in reviews. That would take away from the flavor of the chipotle. I was concerned about the little thin layer of cornbread on top & bottom but it rose beautifully & was just the perfect amount. My husband requested this recipe be in the weekly rotation.
Made a few little changes. Firstly, halved the recipe since there's just the two of use. Added diced onion to the ground beef. Used jalapeños since that was what I had on hand. And only used one box of Jiffy which I put all on top. So good!! Hubby was praising it the entire way thru dinner and helped himself to a second serving. Will definitely make again.
This recipe was a fabulous guide! I did not have poblano peppers or chipotle peppers. I used instead Adams reserve Southwest rub found at H-E-B stores.
This recipe was easy to follow and was very good. I didn't make any changes to the recipe.
This was fantastic! I made it as written with the exception of substituting Rotel for salsa. It wasn't just yummy, it also looked like the picture. Bonus!
Yummy and family friendly! Used 1.5 lbs of ground beef and less cheese. Family really liked it. A good base recipe - next time may add pinto or black beans, a bit more spice (taco seasoning?), and top it with taco sauce, sour cream, etc. Thanks for sharing!
With other recipes, I often base my approach on the reviews as much as the original recipe, but not when the recipe comes from Chef John. :-) I followed it as written, except I used ground pork (we're not beef eaters). The feedback was not the usual, "yeah, this is pretty good" that I am accustomed to with casseroles. This was described as "killer" and "the best". Definitely a keeper, but I knew that before I started. I have learned so much from Chef John.
This recipe is SUPER! My family loves cornbread and Mexican anything, so the combo is a winner. I know my family, so I double the spices, and use 3 lb ground beef. Love it!
I’ve made this recipe SEVERAL times and it’s always a hit. My husband requests it all year long, but it’s especially tasty when the weather gets colder. I use have chorizo and half ground turkey for the meat, adding onion, garlic, cayenne, and crushed red pepper flakes to the meat. I use black bean and corn salsa. You can’t go wrong with this one!
Thanks for the recipe Chef John.
Excellent recipe! I added onion and garlic to the meat while browning, drained off some of the fat, added in the poblano peppers (sometimes incorrectly called pasilla chiles in the grocery stores I found out), oregano, salt, 1 can of Rotel drained and thick and chunky roasted garlic salsa to equal 2 cups. I used 1 tablespoon taco seasoning instead of the ground chipotle . Simmered for about 10 min and stirred in some black olives and chopped fresh cilantro. I followed the recipe, using more cheese than called for and mine was done baking in 45 minutes. Served with sour cream and salsa on top and on the side , a simple salad of iceberg and romaine lettuces , chopped tomatoes and Catalina dressing. We all loved it and can't wait to eat the rest tonight! This recipe is a keeper! My first time making a recipe by Chef John and it was great. Thank you!
I made this last night and it was very good! My daughter LOVED it! I tweaked the recipe slightly because I didn't have Pablano Peppers. I used a can of Chopped Green Chiles and 1/2 can of Chopped Jalapeno Peppers instead, and it came out really good. I will definitely make this again!!
I make this easy casserole about twice a month from fall-spring. It's delicious, and you can add or subtract anything you want and it still comes out great. I have made it with beef and ground turkey as well. Can't go wrong with this recipe!
I halved the recipe,used mixed frozen red,yellow and green peppers I had on hand, a pack of low sodium taco seasoning,and extra Mexican blend cheese,very good,hope it freezes and reheats well!
Super yummy! :) Loved it. I did some things different...but the main recipe is amazing. I used green chilies instead...the last bit of instructions confused me (boys messing around in the kitchen while I was trying to cook...) and so I added the corn in with the meat mixture and added all the cheese in the one corn bread mixture. And I only used cheddar cheese. It was great. Thanks.
This was really, really good! We loved it. We did have to sub diced green chilies in place of the poblanos because the store was out of poblanos, but nevertheless, a very tasty recipe and we are saving it for future use!
Was easy and tasty, whoch since we all work is a big deal. The only thing I did differently is I halved the recipe. We still got dinner and a couple of work lunches out of it. If you pack,it for lunch, remember to take some salsa, it is a great addition.
Outstanding! We went back for seconds and thirds. Our local store did not have Poblano peppers so I substituted a combination of green bell peppers and Jalapeno peppers. Also used Pace Picante sauce instead of Salsa, so it was pretty spicy! Other than that, I followed recipe exactly. I will definitely make this recipe again. Thank you Chef John!
After reading the reviews(thanks guys) i made a few adjustments such as taco seasoning, minced garlic and onions and rotel... it worked out perfectly!!!Even my picky teenagers requested MORE!!!
It's missing taco seasoning, add it to the meat. Taste like Cheesecake Factory 's corn cakes!YUM!!
My husband and children loveeeee it
This was so delicious! I had to cut the recipe in half because I only had 1 lb of meat I also didn't have any cornbread mix so I had to make mine from scratch and you know what I think it's ten times better that way even though you dirty a few more dishes.
I cut the recipe in half. Did not have frozen corn so used canned. This was a delicious casserole.
I didn't go the Jiffy route, I made my own cornbread from another recipe on here (Homesteader Cornbread). This is a great way to stretch out a small amount of meat and feed a lot of people for very little money. I'd like to try it with shredded pork next time. Thanks for a great recipe and fun video, Chef John!
This recipe was delicious! I used a can of creamed corn instead of the frozen corn, and my fiance and I loved it! I also used red pepper flakes instead of an actual pepper since I did not have one on hand. It was still a good amount of spice!
I added 1 can rotel tomatoes, 4 large cloves garlic, and 1 onion. Didn't have chipotle powder so added chili powder. My family liked it but thought maybe it needed something to make it more moist. I liked it and will make again.
Very yummy recipe. I cut it half and made it in an 8 x 8 pan. Other than that I followed the recipe exactly. Will definitely make again.