This Texas Tamale Pie is super legit! Oh, man, you have got to give this recipe a try, I’m telling you!
— 9×13 casserole dish
— 2 lbs lean ground beef
— 2 c diced poblano peppers (I usually use 2 peppers)
— 8 oz frozen corn, thawed
— 1 (16 oz) jar salsa (Pace Picante is my Fav for this dish)
— 1/2 (10 ounces) can of red enchilada sauce
— 2 (8.5 oz) boxes dry cornbread mix (Jiffy is my Fav for this dish)
— 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
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Apply cooking spray in a 9×13-inch casserole dish.
Place a skillet on the stove and turn the heat to medium-high.
Add the ground beef and cook until brown.
Add the corn, poblano peppers, salsa, enchilada sauce, oregano, corn, chipotle powder, and salt. Stir and cook for 10 minutes.
In a large mixing bowl, add the two eggs, packages of cornbread, brown sugar, and 2/3 cup of milk. Whisk until well mixed.
Transfer 1/2 of the cornbread mixture into the prepared baking dish and spread it evenly on the bottom.
Sprinkle a generous amount of the cheeses over.
Spread the beef mixture over the cheeses.
Spread the rest of the cornbread over the beef mixture, followed with the shredded cheese.
Cover the baking dish with aluminum foil.
Place the baking dish inside the preheated oven and bake for 1 hour or until done.
Remove from the oven and allow the Tamale Pie to cool at room temperature for a few minutes.
Serve and enjoy!