Even while this tamale pie dish has little resemblance to its Mexican counterpart, it is nonetheless quite delectable.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 8 |
| Yield: | 1 9×13-inch casserole |
Ingredients
- 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
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-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 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.
- 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.
- 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.
- Bake in the preheated oven until golden brown, 50 to 60 minutes.
- You can substitute red or green bell peppers for poblano peppers if needed.
- This recipe freezes well, whether baked or unbaked. To bake a frozen, unbaked casserole, cover the dish with aluminum foil and bake in a 350 degrees F (175 degrees C) oven until golden brown and heated through, about 1 hour 30 minutes.
Nutrition Facts
| Calories | 640 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 146 mg |
| Dietary Fiber | 7 g |
| Protein | 35 g |
| Saturated Fat | 14 g |
| Sodium | 1556 mg |
| Sugars | 5 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
Loved this recipe! Used an 85% ground beef and added jalapeño. Made it twice already, crowd hit.
I used my enchaladas meat(with cream cheese) added salsa,cr corn, and fresh Jalepeno half. made cornbread with 1/2 can cream corn, jalapeno slices and cheddar cheese
I used jalapeno peppers instead of poblano peppers
Gee John, where’s the cayenne? Seriously though, like some of the ideas in this version of tamale pie and will modify my recipe to incorporate some of these ideas. Love the use of the poblanos and the chipotle chili powder. Not so crazy about the salsa – would rather use the canned diced tomatoes (such as Rotel), beef boullion, and onion in the meat mixture so I can control the seasoning better. I also add flour and water at the final stages of cooking the meat so everything thickens to a pot pie filling consistency. For those complaining about the heat, use ancho chile powder instead of chipotle chili powder (you will probably have to use more) and also add cumin to mellow out the sharp bite of the chili. For the cornbread, I also use creamed corn and less milk, and I add diced fresh jalapenos into the bread mix in addition to the monterey jack..
Left out the poblano and chipotle, the hot salsa covered that. Made a half recipe for two because I only have a toaster oven. Didn’t take a pic cause we wiped it out. Will definitely make such an easy recipe again.
This is a keeper! Can be frozen, add veggies and kids love it!
I have made this several times. First made the original recipe, 2nd time I added some items to the beef mixture. I added 1 teaspoon of better than boulion beef, a couple tablespoons of cream cheese, a can of Rotell tomatoes instead of salsa. For the topping of cornmeal, I used 1 box of Jiffy, 1 cup of shredded cheddar, 1 can of cream style corn and 1 egg, no milk but also used 1tablespoon of maple syrup to sweeten the topping also gives a little more crunch because of the sugar.
It was delicious, the spices are so nice, not too hot but just enough. It was so easy to make.
More cheese needed. Cooking for 1 hr. is too long. Muffin mix directions state 15-20 min. My casserole was brown in 20 min.
I doubled this recipe and took it to church for a potluck and it disappeared, every last spoonful. I did not use cornbread mix, as they tend to be sweet and I am not a fan, but made cornbread from scratch. I will be using this again and will incorporate some of the suggestions in previous reviews.
This was really strange to me, the cornbread just didn’t really seem to go with the filling—and I love cornbread! The filling was tasty…just not in combination with the cornbread.
Great !
Just made this for dinner. The guys all loved it! I made it to specs with the exception of using jalepenos instead of poblanos (what I had on hand). It has been officially added to our rotation. Thank you for a great recipe!
Added more cheese ansliced black olives inside and on top.
Easy to make, too much corn muffin mix for my taste & the meat with the salsa tasted more like sloppy Joe mix. If I made it again, I would do a thick layer of Mojo Shredded Pork and only use 1 box of Jiffy muffin mix split it between the two layers in a 9X9” pan.
I’ve made this several times. It’s delicious and leftovers are just as good, maybe better. I follow the directions but found that canned corn works too since one time my store was out of frozen, I didn’t have a choice. A tip for the cornbread topping: I drop spoonfuls on top, then spray the back of a tablespoon to spread.
Loved it!
I followed the recipe exactly, except substituted diced green chilis for the poblamos–our family doesn’t like any heat. We loved the flavors and it was relatively easy to make. I downgraded it by one star because I was disappointed in the tamale pie topping and bottom crust. I viewed photos others posted and don’t know how some got such high, fluffy toppings. There was not enough corn batter for the bottom or the top and it came out thin after baking. Because of this, the bottom crust over cooked and was dark brown and crusty, and I only baked it for 50 minutes. Will make this again, but next time will try doubling the corn meal mixture.
Needs more flavor for sure. Followed the recipe, but up the seasoning of the meat!
my whole family loved it!!
This was excellent.