This Texas Tamale Pie is super legit! Oh, man, you have got to give this recipe a try, I’m telling you!
9×13 casserole dish
2 lbs lean ground beef
2 c diced poblano peppers (I usually use 2 peppers)
8 oz frozen corn, thawed
1 (16 oz) jar salsa (Pace Picante is my Fav for this dish)
1/2 (10 ounces) can of red enchilada sauce
2 (8.5 oz) boxes dry cornbread mix (Jiffy is my Fav for this dish)
2 large Eggs
2/3 c whole milk
4 oz shredded Sharp Cheddar cheese
4 oz shredded Monterey Jack cheese
1 tsp salt
1/2 tsp dried oregano
1 tsp ground dried chipotle pepper
1 tbsp brown sugar
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: Apply cooking spray in a 9×13-inch casserole dish.
Step 3: Place a skillet on the stove and turn the heat to medium-high.
Step 4: Add the ground beef and cook until brown.
Step 5: Add the corn, poblano peppers, salsa, enchilada sauce, oregano, corn, chipotle powder, and salt. Stir and cook for 10 minutes.
Step 6: In a large mixing bowl, add the two eggs, packages of cornbread, brown sugar, and 2/3 cup of milk. Whisk until well mixed.
Step 7: Transfer 1/2 of the cornbread mixture into the prepared baking dish and spread it evenly on the bottom.
Step 8: Sprinkle a generous amount of the cheeses over.
Step 9: Spread the beef mixture over the cheeses.
Step 10: Spread the rest of the cornbread over the beef mixture, followed with the shredded cheese.
Step 11: Cover the baking dish with aluminium foil.
Step 12: Place the baking dish inside the preheated oven and bake for 1 hour or until done.
Step 13: Remove from the oven and allow the Tamale Pie to cool at room temperature for a few minutes.
Step 14: Serve and enjoy!