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Hot Tamale Pie

While this recipe for tamale pie has very little to do with its south-of-the-border namesake, it's really delicious all the same.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Course lunch/dinner
Cuisine south american
Servings 8 people
Calories 6181.4 kcal

Equipment

  • 1 9x13 inch Casserole Dish
  • 1 Dutch Oven or Large Pot
  • 2 Large Mixing Bowls
  • 1 Whisk
  • 1 Spatula or wooden spoon For stirring and spreading

Ingredients
  

Main

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

Instructions
 

  • Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray. Photographer: Jen Causey / Food Styling: Margaret Dickey / Prop Stylist: Hannah Greenwood
  • Cook and stir ground beef in a Dutch oven over medium-high heat until meat starts to brown and release its juices, about 5 minutes. Reduce the heat to medium and stir in poblano peppers, salsa, salt, dried chipotle pepper, and oregano. Cook and stir until beef is crumbly and no longer pink, about 10 minutes. Photographer: Jen Causey / Food Styling: Margaret Dickey / Prop Stylist: Hannah Greenwood
  • Meanwhile, whisk one package corn muffin mix in a large bowl with one egg and 1/3 cup of milk until combined; spread into the prepared baking dish. Sprinkle corn over top, followed by 1/2 of the Cheddar and 1/2 of the Montery Jack. Spread beef mixture over the cheeses. Photographer: Jen Causey / Food Styling: Margaret Dickey / Prop Stylist: Hannah Greenwood
  • Mix remaining corn muffin mix, egg, milk, Cheddar, and Monterey Jack in a bowl; carefully spread over beef mixture to within 1/2 inch of the edges of the dish. Photographer: Jen Causey / Food Styling: Margaret Dickey / Prop Stylist: Hannah Greenwood
  • Bake in the preheated oven until golden brown, 50 to 60 minutes. Photographer: Jen Causey / Food Styling: Margaret Dickey / Prop Stylist: Hannah Greenwood
  • Serve and enjoy. Photographer: Jen Causey / Food Styling: Margaret Dickey / Prop Stylist: Hannah Greenwood

Notes

1. Achieving a deep sear on the ground beef before adding other ingredients is crucial for developing rich, savory depth in the dish. Don't rush this browning step. 2. For a more intense, smoky flavor, consider roasting and peeling the poblano peppers before dicing them. 3. Avoid overmixing the corn muffin batter; mix just until combined to ensure a tender, light topping, as overmixing can lead to a tough crust. 4. Spread all layers, especially the beef mixture and the corn topping, evenly to ensure consistent cooking and a well-balanced texture in every bite.