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Hot Tamale Pie
May 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.

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