Tamale Pie
Tamale pie combines the rich flavors of a tamale with the simplicity of a casserole. It’s delicious, filling, and brings a taste of tradition to the table with minimal effort.
Cook Time 1 hour hr 10 minutes mins
Course Main
Cuisine Mexican
- 2 large eggs
- 2 lbs lean ground beef
- 2 cups diced poblano peppers about 2 peppers
- 1 16 oz. jar of salsa (Pace Picante preferred)
- 8 oz. thawed frozen corn
- 2 8.5 oz. boxes of Jiffy cornbread mix
- 1 tsp ground dried chipotle pepper
- ⅔ cup 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 oz. can red enchilada sauce
Prepare the Filling:
Stir in the diced poblano peppers, corn, salt, salsa, oregano, enchilada sauce, and chipotle pepper. Let the mixture simmer for about 10 minutes to blend the flavors.
Make the Cornbread Batter:
In a mixing bowl, whisk together the eggs, milk, and brown sugar until smooth. Add the cornbread mix and stir until just combined.
Assemble the First Layer: