Hot Tamale Pie


  • cooking spray
  • 2 pounds ground beef
  • 2 cups diced poblano peppers
  • 1 teaspoon salt
  • 1 (16 ounce) jar salsa
  • ½ teaspoon dried oregano
  • 1 teaspoon ground dried chipotle pepper
  • 2 (8.5 ounce) boxes dry corn muffin mix (such as Jiffy®)
  • 2eggs
  • ⅔ cup milk, divided
  • 4 ounces shredded Cheddar cheese, divided
  • 4 ounces shredded Monterey Jack cheese, divided
  • 8 ounces frozen corn, thawed
  • Directions

  • Step 1

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


  • Step 2

    Spray a 9×13-inch casserole dish with cooking spray.

  • Step 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.

  • Step 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.

  • Step 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.

  • Step 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.

  • Step 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.

  • Step 8

    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.

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