Recipes Cuisine Latin American Mexican Hot Tamale Pie 4.6 (625) 474 Reviews 85 Photos While this recipe for tamale pie has very little to do with its south-of-the-border namesake, it's really delicious all the same. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on November 13, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 85 85 85 85 Prep Time: 20 mins Cook Time: 1 hr 5 mins Total Time: 1 hr 25 mins Servings: 8 Yield: 1 9x13-inch casserole Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings cooking spray 2 pounds ground beef 2 cups diced poblano peppers 1 (16 ounce) jar salsa 1 teaspoon salt 1 teaspoon ground dried chipotle pepper ½ teaspoon dried oregano 2 (8.5 ounce) boxes dry corn muffin mix (such as Jiffy), divided 2 eggs, divided ⅔ cup milk, divided 8 ounces frozen corn, thawed 4 ounces shredded Cheddar cheese, divided 4 ounces shredded Monterey Jack cheese, divided Directions Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray. Cook and stir ground beef in a Dutch oven over medium-high heat until meat starts to brown and release its juices, about 5 minutes. Reduce the heat to medium and stir in poblano peppers, salsa, salt, dried chipotle pepper, and oregano. Cook and stir until beef is crumbly and no longer pink, about 10 minutes. Meanwhile, whisk one package corn muffin mix in a large bowl with one egg and 1/3 cup of milk until combined; spread into the prepared baking dish. Sprinkle corn over top, followed by 1/2 of the Cheddar and 1/2 of the Montery Jack. Spread beef mixture over the cheeses. Mix remaining corn muffin mix, egg, milk, Cheddar, and Monterey Jack in a bowl; carefully spread over beef mixture to within 1/2 inch of the edges of the dish. Bake in the preheated oven until golden brown, 50 to 60 minutes. Recipe Tips You can substitute red or green bell peppers for poblano peppers if needed.This recipe freezes well, whether baked or unbaked. To bake a frozen, unbaked casserole, cover the dish with aluminum foil and bake in a 350 degrees F (175 degrees C) oven until golden brown and heated through, about 1 hour 30 minutes. I Made It Print 1,078 home cooks made it! Nutrition Facts (per serving) 640 Calories 32g Fat 54g Carbs 35g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 640 % Daily Value * Total Fat 32g 41% Saturated Fat 14g 68% Cholesterol 146mg 49% Sodium 1556mg 68% Total Carbohydrate 54g 20% Dietary Fiber 7g 24% Total Sugars 5g Protein 35g 69% Vitamin C 29mg 32% Calcium 304mg 23% Iron 4mg 24% Potassium 680mg 14% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.