hot tamale pie

Ingredients

• Servings: 1
• cooking spray
• 2 pounds ground beef
• 2 cups diced poblano peppers
• 1 teaspoon salt
• 1 (16 ounce) jar salsa
• 1/2 teaspoon dried oregano
• 1 teaspoon ground dried chipotle pepper
• 2 (8.5 ounce) boxes dry corn muffin mix (such as jiffy®)
• 2 eggs
• 2/3 cup milk, divided
• 4 ounces shredded cheddar cheese, divided
• 4 ounces shredded monterey jack cheese, divided
• 8 ounces frozen corn, thawed

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 30 mins


• 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 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.