This tamale pie recipe is one of the great American casseroles. Spicy beef, sweet corn, and cheese sandwiched between layers of cornbread. This tamale pie is simple to make, and uses Jiffy corn muffin mix to speed things up.
Of course, this will also work perfectly with your favorite homemade cornbread recipe.
Makes 8 Servings of Tamale Pie
- 2 pounds ground beef
- 2 cups diced peppers of your choice
- 1 16-oz jar roasted tomato salsa
- 1 teaspoon salt
- 1 teaspoon chipotle pepper
- 1/2 teaspoon dried oregano
- 2 boxes Jiffy corn muffin/bread mix (or enough cornbread batter for two 9 x 9 -inch pans)
- 2 eggs
- 2/3 cup milk
- 4 ounces cheddar cheese, divided
- 4 ounces pepper jack cheese, divided
- 8 ounces frozen corn, thawed
Place a large pan over medium heat, and add the beef and peppers. Using a wooden spoon, break up the meat into small pieces while it cooks. Once the meat is in small pieces, add the salsa, salt, chipotle, and oregano. Cook stirring occasionally for 15 minutes. Continue to break up any larger pieces of beef as it simmers. Remove from heat and reserve. Skim any residual fat that comes to the surface.
Lightly grease a 9 x 13 casserole dish. Mix up one of the boxes of Jiffy according to directions, and spread evenly in the bottom of the dish. Top with the corn, and then half the cheese. Spoon over the beef mixture evenly, and pressing down lightly.
Mix up the other box of Jiffy and fold in the remaining cheese. Spread evenly over the top, leaving a small space (1/2-inch) around the edges. Place the casserole dish on a baking sheet pan to catch any drips, and place in a preheated 350 degree F. oven. Bake for 1 hour. Allow to rest for 15 minutes before serving.
|Nutritional Guidelines (per serving)|
|Total Fat||28 g|
|Saturated Fat||13 g|
|Unsaturated Fat||10 g|
|Dietary Fiber||10 g|