HOT TAMALE PIE

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Hot Tamale Pie image

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.

Provided by Chef John

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h30m

Yield 8

Number Of Ingredients 13

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®)
2 eggs
⅔ cup milk, divided
4 ounces shredded Cheddar cheese, divided
4 ounces shredded Monterey Jack cheese, divided
8 ounces frozen corn, thawed

Steps:

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

Nutrition Facts : Calories 639.5 calories, Carbohydrate 54.3 g, Cholesterol 145.7 mg, Fat 31.8 g, Fiber 6.6 g, Protein 34.7 g, SaturatedFat 13.5 g, Sodium 1556.1 mg, Sugar 4.5 g

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