Description
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.
Ingredients
- 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
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 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.
Prep Time: 20 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 30 mins
Servings: 8