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.

Recipe Summary

prep:
20 mins
cook:
1 hr 10 mins
total:
1 hr 30 mins
Servings:
8
Yield:
1 9x13 casserole
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • 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.

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.

Nutrition Facts

640 calories; protein 34.7g 69% DV; carbohydrates 54.3g 18% DV; fat 31.8g 49% DV; cholesterol 145.7mg 49% DV; sodium 1556.1mg 62% DV. Full Nutrition

Reviews (431)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/10/2012
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! Read More
(223)

Most helpful critical review

Rating: 2 stars
07/18/2012
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 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
(24)
578 Ratings
  • 5 star values: 389
  • 4 star values: 140
  • 3 star values: 31
  • 2 star values: 13
  • 1 star values: 5
Rating: 5 stars
04/09/2012
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! Read More
(223)
Rating: 5 stars
04/11/2012
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,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! Read More
(216)
Rating: 4 stars
03/20/2012
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 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. Read More
(170)
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Rating: 5 stars
05/02/2012
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 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. Read More
(84)
Rating: 4 stars
04/08/2012
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 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. Read More
(76)
Rating: 5 stars
03/09/2012
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 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! Read More
(65)
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Rating: 4 stars
08/28/2012
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 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. Read More
(60)
Rating: 4 stars
03/16/2012
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 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 Read More
(32)
Rating: 4 stars
05/05/2012
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! Read More
(27)
Rating: 2 stars
07/18/2012
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 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
(24)