This Texas Tamale Pie is a favorite at home! We love to serve this on Christmas Eve or any occasion. This Tamale Pie is incredibly easy to make and puts a fun twist to traditional Tamales.
Ingredients
2 large eggs
2 lbs lean ground beef
2 c. diced poblano peppers (I usually use 2 peppers)
1 (16 oz.) jar salsa (Pace Picante is my favorite to use for this dish)
8 oz. frozen corn, thawed
2 (8.5 oz.) boxes of dry cornbread mix (Jiffy is my Fav for this dish)
1 tsp ground-dried chipotle pepper
⅔ c. whole milk
4 oz. shredded Monterey Jack cheese
4 oz. shredded Sharp Cheddar cheese
1 tbsp brown sugar
cooking spray
1 tsp salt
½ tsp dried oregano
½ (10 ounces) can of red enchilada sauce
How to make Texas Tamale Pie
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C. Using a cooking spray, grease a 9 x 13-inch casserole dish.
Step 2: In a skillet, cook the ground beef over medium-high heat until no longer pink.
Step 3: Add the poblano peppers to the skillet with the ground beef along with the corn, salt, salsa, oregano, enchilada sauce, and chipotle powder. Stir and cook for another 10 minutes until the beef is browned, breaking the beef into pieces as it cooks.
Step 4: Place 2 eggs, ⅔ c milk, and brown sugar in a large bowl. Mix well until blended.
Step 5: Into the bottom of the greased baking dish, spread half of the prepared cornbread mixture. Over the cornbread mixture, sprinkle with half of the Monterey Jack and sharp cheddar cheese, then pour the beef mixture on top.
Step 6: On top of the beef, spoon the other half of the cornbread mixture, spreading it gently using a spoon. Make sure to leave around half an inch from the edges of the pan. On top, add the remaining shredded cheese.
Step 7: Tent the dish with foil and place it in the preheated oven. Then, bake for about 50 to 60 minutes.