Hot Tamale Pie
A hearty casserole layered with ground beef, peppers, and cheesy corn muffin mix, baked until golden brown.
Ingredients
- cooking spray (0 )
- ground beef (2 pounds)
- diced poblano peppers (2 cups)
- salsa (1 jar)
- salt (1 teaspoon)
- ground dried chipotle pepper (1 teaspoon)
- dried oregano (0.5 teaspoon)
- dry corn muffin mix (2 boxes)
- eggs (2 )
- milk (0.67 cup)
- frozen corn (8 ounces)
- shredded Cheddar cheese (4 ounces)
- shredded Monterey Jack cheese (4 ounces)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-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 Monterey 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.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 640
- fat: 32 g
- sats: 14 g
- carbs: 54 g
- fibre: 7 g
- protein: 35 g
- salt: 1.56 g