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Hot Tamale Pie

Rated as 4.55 out of 5 Stars

"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 cals
Original recipe yields 8 servings (1 9x13 casserole)

Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Spray a 9x13-inch casserole dish with cooking spray.
  3. Cook and stir ground beef in a Dutch oven over medium-high heat until meat starts to brown and release juices, about 5 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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 347
  1. 468 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

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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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,garli...

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...

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...

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...

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 ...

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...

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...

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...