I love this Texas Tamale Pie. This has been one of my favorite recipes. This recipe puts a fun twist on the traditional Texa tamales. It’s perfect to serve on Christmas even or any occasion. Incredibly easy to whip up and crazy delicious!
Ingredients
2 c. diced poblano peppers (I usually use 2 peppers)
8 oz. frozen corn, thawed
2 lbs. lean ground beef
1 (16 oz.) jar salsa (Pace Picante is my go-to)
2 (8.5 oz.) boxes of dry cornbread mix (my favorite to use is Jiffy)
2/3 c. whole milk
2 large eggs
4 oz. shredded Sharp Cheddar cheese
4 oz. shredded Monterey Jack cheese
1 tbsp brown sugar
1/2 (10 ounces) can of red enchilada sauce
1/2 tsp dried oregano
1 tsp ground-dried chipotle pepper
cooking spray
1 tsp salt
How to make Texas Tamale Pie
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C. Using cooking spray, grease a 9 x 13-inch casserole dish.
Step 2: In a skillet, cook the ground beef on medium-high heat until no longer pink.
Step 3: To the beef, stir in the poblano peppers, corn, salt, salsa, oregano, enchilada sauce, and chipotle powder. Continue to cook for another 10 minutes, stirring the beef until crumbly and browned.
Step 4: In a large bowl, whisk the packages of cornbread mix, 2 eggs, 2/3 c. of milk, and brown sugar until combined.
Step 5: Into the bottom of the greased baking dish, spread half of the cornbread mixture and sprinkle with half of both kinds of cheese. On top, pour the beef mixture.
Step 6: On top of the beef, spoon the other half of the cornbread mix, spreading with a spoon. Make sure to leave about half an inch of space around the edges of the pan. On top, sprinkle the remaining shredded cheese.
Step 7: Tent with foil and place in the preheated oven. Bake for about 50 to 60 minutes.
Texas Tamale Pie
Ingredients
- 2 c. diced poblano peppers I usually use 2 peppers
- 8 oz. frozen corn thawed
- 2 lbs. lean ground beef
- 1 16 oz. jar salsa (Pace Picante is my go-to)
- 2 8.5 oz. boxes of dry cornbread mix (my favorite to use is Jiffy)
- 2/3 c. whole milk
- 2 large eggs
- 4 oz. shredded Sharp Cheddar cheese
- 4 oz. shredded Monterey Jack cheese
- 1 tbsp brown sugar
- 1/2 10 ounces can of red enchilada sauce
- 1/2 tsp dried oregano
- 1 tsp ground-dried chipotle pepper
- cooking spray
- 1 tsp salt
Instructions
- Prepare the oven. Preheat it to 350 degrees F or 175 degrees C. Using cooking spray, grease a 9 x 13-inch casserole dish.
- In a skillet, cook the ground beef on medium-high heat until no longer pink.
- To the beef, stir in the poblano peppers, corn, salt, salsa, oregano, enchilada sauce, and chipotle powder. Continue to cook for another 10 minutes, stirring the beef until crumbly and browned.
- In a large bowl, whisk the packages of cornbread mix, 2 eggs, 2/3 c. of milk, and brown sugar until combined.
- Into the bottom of the greased baking dish, spread half of the cornbread mixture and sprinkle with half of both kinds of cheese. On top, pour the beef mixture.
- On top of the beef, spoon the other half of the cornbread mix, spreading with a spoon. Make sure to leave about half an inch of space around the edges of the pan. On top, sprinkle the remaining shredded cheese.
- Tent with foil and place in the preheated oven. Bake for about 50 to 60 minutes.
