Hot Tamale Pie

By lorik

Ingredients

• cooking spray
• 1 pound ground beef
• 1 envelope taco seasoning
• 1 cup diced poblano peppers
• 1/2 teaspoon salt
• 1/2 (16 ounce) jar salsa or 1 can Ro-Tel tomato & Peppers
• 1/4 teaspoon dried oregano
• 1/2 teaspoon ground dried chipotle pepper
• 1 (8.5 ounce) box dry corn muffin mix (such as Jiffy®)
• 1 egg
• 1/3 cup milk
• 2 ounces shredded Cheddar cheese, divided
• 2 ounces shredded Monterey Jack cheese, divided
• 4 ounces frozen corn, thawed

Details

Servings 4
Preparation time 20mins
Cooking time 90mins
Adapted from allrecipes.com

Preparation

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Spray a 8x8-inch dish with cooking spray.

Cook and stir ground beef in a Dutch oven over medium-high heat until meat starts to brown and release juices, about 5 minutes.

Reduce heat to medium and stir in taco seasoning, poblano peppers, salt, salsa, oregano, and chipotle powder; cook and stir until seasoned beef is crumbly and no longer pink, about 10 minutes.

Mix package of corn muffin mix in a large bowl with 1 egg and 1/3 cup of milk. Whisk to combine. Add half the Cheddar and Monterey Jack cheeses.

Spread half of the prepared corn muffin mixture into the prepared baking dish. Sprinkle corn over the muffin mix, followed by remaining half of the cheeses, then the beef mixture.

Spoon the remainder of the corn muffin mix 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.

Bake in the preheated oven for 40-50 minutes, until golden brown.