Name: Cheesy Hot Tamale Pie Casserole
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 4 servings
Ingredients: 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; 0.5 teaspoon dried oregano; 2 (8.5 ounce) boxes dry corn muffin mix (such as Jiffy®); 2 eggs; 0.66666668653488 cup milk, divided; 8 ounces frozen corn, thawed; 4 ounces shredded Cheddar cheese, divided; 4 ounces shredded Monterey Jack cheese, divided

Directions

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1 Set out all of the ingredients. Heat the oven to 350 degrees F (175 degrees C), then coat a 9x13-inch casserole dish evenly with cooking spray.

2 Place the ground beef in a Dutch oven over medium-high heat. Cook while stirring and breaking the meat into crumbles until it begins to brown and release its juices, about 5 minutes.

3 Turn the heat down to medium. Add the diced poblano peppers, salsa, salt, ground dried chipotle pepper, and oregano. Continue cooking and stirring for about 10 minutes, until the beef is completely crumbled and no pink remains.

4 While the beef mixture cooks, whisk one box of corn muffin mix with one egg and 1/3 cup of the milk in a large bowl. Once evenly combined, spread the batter across the bottom of the prepared casserole dish.

5 Distribute the thawed corn over the first cornbread layer. Add half of the Cheddar and half of the Monterey Jack, then carefully spread the cooked beef mixture over the cheese.

6 In a clean bowl, combine the remaining box of corn muffin mix with the remaining egg, remaining milk, remaining Cheddar, and remaining Monterey Jack. Gently spread this mixture over the beef, stopping within 1/2 inch of the dish edges.

7 Transfer the casserole to the preheated oven. Bake for 50 to 60 minutes, until the surface is golden brown. Serve the Hot Tamale Pie warm.

Cheesy Hot Tamale Pie Casserole

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