Hot Tamale Pie

Make Chef John's tamale pie recipe any night of the week and enjoy a savory ground beef and cornbread casserole with delicious tamale flavors.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 25 mins
• Calories: 640 Calories

Ingredients

• 2 eggs
• 1 teaspoon salt
• 1 (16 ounce) jar salsa
• 2 pounds ground beef
• cooking spray
• 2 cups diced poblano peppers
• 1 teaspoon ground dried chipotle pepper
• 2 (8.5 ounce) boxes dry corn muffin mix (such as Jiffy®)
• 4 ounces shredded Cheddar cheese, divided
• 4 ounces shredded Monterey Jack cheese, divided
• 8 ounces frozen corn, thawed
• 0.5 teaspoon dried oregano
• 0.66666668653488 cup milk, divided

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.

Step 2

Bake in the preheated oven until golden brown, 50 to 60 minutes.

Step 3

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.

Step 4

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.

Step 5

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.