This is going to be a huge hit this Christmas eve! Texas Tamale Pie is a fun way of serving the traditional tamales, easy to make, and I am pretty sure that everyone will love it!
Ingredients
2 lb lean ground beef
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2 c diced poblano peppers (I usually use 2 peppers)
8 oz frozen corn, thawed
1 (16 oz) jar salsa (or Pace Picante)
1/2 (10 ounces) can red enchilada sauce
2 (8.5 oz) boxes dry cornbread mix (or Jiffy)
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
How to make Texas Tamale Pie
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: Use cooking spray to grease a 9 x 13-inch casserole dish.
Step 3: In a skillet, cook the ground beef over medium-high heat or until brown.
Step 4: Add the poblano peppers, corn, salt, salsa, oregano, enchilada sauce, and chipotle powder to the skillet. Stir and continue to cook for 10 minutes more or until the beef is crumbly and no longer pink.
Step 5: In a large bowl, whisk the cornbread mix packages, 2 eggs, 2/3 cup of milk, and brown sugar until incorporated.
Step 6: Into the bottom of the prepared baking dish, spread half of the bread mixture and sprinkle with sharp cheddar and Monterey jack cheese. Top with the beef mixture.
Step 7: Add the rest of the cornbread mixture on top, spreading carefully with a spoon. Make sure to leave around half an inch of space from the edges of the pan. Then, sprinkle the remaining shredded cheese on top.
Step 8: Use foil to cover the dish and place inside the preheated oven.
Step 9: Bake for about 50 to 60 minutes.
Ingredients
- 2 lb lean ground beef
- 2 c diced poblano peppers (I usually use 2 peppers)
- 8 oz frozen corn, thawed
- 1 (16 oz) jar salsa (or Pace Picante)
- 1/2 (10 ounces) can red enchilada sauce
- 2 (8.5 oz) boxes dry cornbread mix (or Jiffy)
- 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
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: Use cooking spray to grease a 9 x 13-inch casserole dish.
Step 3: In a skillet, cook the ground beef over medium-high heat or until brown.
Step 4: Add the poblano peppers, corn, salt, salsa, oregano, enchilada sauce, and chipotle powder to the skillet. Stir and continue to cook for 10 minutes more or until the beef is crumbly and no longer pink.
Step 5: In a large bowl, whisk the cornbread mix packages, 2 eggs, 2/3 cup of milk, and brown sugar until incorporated.
Step 6: Into the bottom of the prepared baking dish, spread half of the bread mixture and sprinkle with sharp cheddar and Monterey jack cheese. Top with the beef mixture.
Step 7: Add the rest of the cornbread mixture on top, spreading carefully with a spoon. Make sure to leave around half an inch of space from the edges of the pan. Then, sprinkle the remaining shredded cheese on top.
Step 8: Use foil to cover the dish and place inside the preheated oven.
Step 9: Bake for about 50 to 60 minutes.
