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

cooking spray


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!