Tamale Pie
Ok, not really anything like the Mexican Tamales in corn husks OR the southern Hot Tamales in parchment and broth, but good and quick Similar to another of the recipes I have posted- Taco Corn Bake.
Ok, not really anything like the Mexican Tamales in corn husks OR the southern Hot Tamales in parchment and broth, but good and quick Similar to another of the recipes I have posted- Taco Corn Bake.
- 1 teaspoon salt
- 1 teaspoon dried oregano
- cooking spray
- 2 pounds ground beef
- or
- 1 1/4 cups diced poblano peppers about 2 medium or 3 if no jalapenos
- 2 each green jalapeno pepper 2 small, 1 large- adjust heat with seeds and pith
- 1 can green chili 7 oz can, chopped
- 1/2 (16 ounce) jar salsa
- 1 1/2 teaspoons ground dried chipotle chilli pepper
- 2 (8.5 ounce) boxes dry corn muffin mix (i like jiffy corn muffi
- 2 each eggs
- 2/3 cup milk divided
- 4 ounces shredded cheddar cheese divided
- 4 ounces shredded monterey jack cheese divided
- 8 ounces frozen corn thawed
- 1 can creamed corn i prefer this
- Carbohydrate 64.4143528110253 g
- Cholesterol 372.189740308691 mg
- Fat 40.904417555719 g
- Fiber 6.17517624940759 g
- Protein 43.3833887472824 g
- Saturated Fat 16.622056232098 g
- Serving Size 1 1 Serving (454g)
- Sodium 1438.20695538323 mg
- Sugar 58.2391765616178 g
- Trans Fat 4.50248645296803 g
- Calories 795 calories
Step-by-step
- Preheat the oven to 375 degrees F.
- Spray a 9x13-inch casserole dish with cooking spray.
- Cook and stir ground beef in a skillet over medium-high heat until meat starts to brown. Drain and stir in poblano peppers, cook until soft. Add can of chopped green chilis, salt, salsa, oregano, and chipotle powder. Cook until heated through.
- Mix one package of corn muffin mix in a large bowl with 1 egg and 1/3 cup of milk and spread most of the mixture into the sprayed baking dish. Use about 3/4 of the mix and spread it thin.
- With the leftover mix from above, mix the other package of corn muffin mix with 1 egg and 1/3 cup of milk and half of each of the cheeses and set aside.
- Carefully spread the creamed corn (or sprinkle the frozen or canned corn) over the muffin mix, then evenly spread the rest of the cheeses. Next, spread the beef mixture over the cheese.
- Next, spread the corn muffin mix with cheese on top of the beef while leaving about half an inch from the edges of the pan.
- Bake in the preheated oven until golden brown, about 25 to 30 minutes but start checking after 20.
The Meat Base
Ground beef anchors this dish, providing deep savory depth through the Maillard reaction as it browns in the skillet. Drain excess fat thoroughly after cooking so the bottom crust stays crisp instead of soggy. Poblano peppers and ground chipotle powder introduce capsaicin, which binds to fats in the cheese and beef to distribute heat evenly across the palate.
Layering Strategy
Spreading three-quarters of the batter thin across a 9x13-inch pan requires a damp offset spatula to prevent sticking. Creamed corn adds starch and moisture beneath the meat layer. Leave a half-inch margin at the edges when applying the final cheese-infused batter layer to allow proper heat circulation.
Freezing and Reheating
Bake this casserole at 375 degrees F until the top turns golden brown, checking progress closely after 20 minutes to prevent over-browning. Leftovers store safely in the refrigerator for up to four days. Wrap individual cooled portions tightly in foil before freezing for up to two months, then reheat at 350 degrees F until hot through the center.
