This Texas Tamale Pie is a winning recipe! We love serving this on special occasions. Everyone loves this pie, and it’s a fun and easy recipe to make!
Ingredients
1/2 (10 ounces) can of red enchilada sauce
2 lbs lean ground beef
8 oz. frozen corn, thawed
2 c. diced poblano peppers (I usually use 2 peppers)
2 large eggs
1 (16 oz.) jar salsa (I use Pace Picante)
2 (8.5 oz.) boxes of dry cornbread mix (I use Jiffy)
2/3 c. whole milk
4 oz. shredded Monterey Jack cheese
4 oz. shredded Sharp Cheddar cheese
1/2 tsp dried oregano
1 tbsp brown sugar
cooking spray
1 tsp ground-dried chipotle pepper
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 skillet with the meat, add the poblano peppers, corn, salt, salsa, oregano, enchilada sauce, and chipotle powder. Stir and cook for another 10 minutes, breaking the meat into pieces until browned.
Step 4: In a large bowl, whisk 2 eggs, 2/3 c of milk, and brown sugar until well-combined.
Step 5: Into the bottom of the prepared baking dish, spread half of the prepared cornbread mixture. On top, sprinkle half of both the cheeses, then pour the beef mixture over.
Step 6: On top of the beef mixture, spoon the other half of the cornbread mix. Using the same spoon, carefully spread this on top, leaving about half an inch of space on the edges of the pan. Then, sprinkle the remaining shredded cheese on top.
Step 7: Tent with foil and place in the preheated oven. Bake the pie for about 50 to 60 minutes.
Texas Tamale Pie
Ingredients
- 1/2 10 ounces can of red enchilada sauce
- 2 lbs lean ground beef
- 8 oz. frozen corn thawed
- 2 c. diced poblano peppers I usually use 2 peppers
- 2 large eggs
- 1 16 oz. jar salsa (I use Pace Picante)
- 2 8.5 oz. boxes of dry cornbread mix (I use Jiffy)
- 2/3 c. whole milk
- 4 oz. shredded Monterey Jack cheese
- 4 oz. shredded Sharp Cheddar cheese
- 1/2 tsp dried oregano
- 1 tbsp brown sugar
- cooking spray
- 1 tsp ground-dried chipotle pepper
- 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 skillet with the meat, add the poblano peppers, corn, salt, salsa, oregano, enchilada sauce, and chipotle powder. Stir and cook for another 10 minutes, breaking the meat into pieces until browned.
- In a large bowl, whisk 2 eggs, 2/3 c of milk, and brown sugar until well-combined.
- Into the bottom of the prepared baking dish, spread half of the prepared cornbread mixture. On top, sprinkle half of both the cheeses, then pour the beef mixture over.
- On top of the beef mixture, spoon the other half of the cornbread mix. Using the same spoon, carefully spread this on top, leaving about half an inch of space on the edges of the pan. Then, sprinkle the remaining shredded cheese on top.
- Tent with foil and place in the preheated oven. Bake the pie for about 50 to 60 minutes.
