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Hot Tamale Pie

Hot Tamale Pie

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Chef John

While this tamale pie has very little to do with its south-of-the-border namesake, it's a really delicious recipe all the same.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 640 kcal
  • 32%
  • Fat:
  • 31.8 g
  • 49%
  • Carbs:
  • 54.3g
  • 18%
  • Protein:
  • 34.7 g
  • 69%
  • Cholesterol:
  • 152 mg
  • 51%
  • Sodium:
  • 1556 mg
  • 62%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Spray a 9x13-inch casserole dish with cooking spray.
  3. Cook and stir ground beef in a Dutch oven over medium-high heat until meat starts to brown and release juices, about 5 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Bake in the preheated oven for 50-60 minutes, until golden brown.
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Reviews

April
162
4/9/2012

Awesome recipe idea! I like another person used canned RoTel and I added minced garlic and onions while the meat cooked. I then topped it with sour cream when I served it!

kat
149
4/11/2012

This was really good! Based on all the reviews, I took a little from everyone. (thanks to all the good cooks who took the time to write a review) I used ground turkey, added chopped onion,garlic and serrano pepper to meat while it was cooking. I used Taco seasoning, oregano, Rotel diced tomato's and green chilies and a can of black beans rinsed and drained. It was great!

BK
135
3/20/2012

All things considered, this is a simple but tasty recipe that I keep changing to find new combinations of ingredients. I think the cornbread on the top and bottom is a bit much for me but my son likes it this way. I have moved to putting the cornbread mixture on the top only making for less cornbread and more ingredients. The poblano peppers help make this dish different. This has become a regular in our meal rotation due to its simplicity.