Texas Tamale Pie:
One of my favorite recipes, and everyone seems to love it, WIN WIN! We also have put a spin on the Texas tradition of serving tamales on Christmas Eve, and we serve Texas Tamale Pie instead. It’s fun and easy to make, and I hope you Love it!
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Things You’ll Need:
- 9×13 casserole dish
- 1/2 (10 oz) can red enchilada sauce
- 4 ounces shredded Sharp Cheddar cheese
- 1 tablespoon brown sugar
Get Cooking!
- Preheat the oven to 350 degrees F (175 degrees C).
- Spray a 9×13-inch casserole dish (Corningware is my fav) with cooking spray. It will stick to your pan if you don’t!
- Cook ground beef in a skillet (Lodge Cast Iron is my fav) over medium-high heat until brown.
- Stir in poblano peppers, corn, salt, salsa, oregano, enchilada sauce, and chipotle powder; cook and stir until beef is crumbly and no longer pink, about 10 minutes. It will look liquidy, and that’s ok, the corn bread will soak it up while baking.
- Mix both packages of corn bread mix in a large bowl with 2 eggs, 2/3 cup of milk, and brown sugar. Whisk to combine.
- Spread 1/2 the prepared corn bread mixture into the bottom of prepared baking dish. Sprinkle 1/2 of both cheeses on top of corn bread mixture, then pour the beef mixture a top of that.
- Spoon the other 1/2 of the corn bread mix on top of the beef and carefully spread over the top with a spoon, leaving about half an inch from the edges of the pan. Then top with the rest of the shredded cheese.
- Cover with foil and bake in the preheated oven at 350 degrees F for 50-60 minutes.
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Linda L
July 31, 2017am I using 10 oz. or 5 oz. of enchilada sauce?
Laura
July 31, 2017Hi! The store I shop at has 10 ounce cans and I use half. So a 5 ounce can would work perfect!
Linda L.
August 1, 2017Thank you! Turned out great, we are adding ut to our dinner rotations. By the way, the corn doesn’t get added based on the directions. 🙂
Laura
August 1, 2017That’s awesome! It’s one of our favs! hahaha no one has told me that yet! I just added it, thank you!
Kelsey
July 25, 2017Making this today but wanting to freeze it for another time. How would you recommend I freeze this? Baked first and then frozen; or frozen raw then baked after defrosted when ready to use?
Thanks!
Laura
July 25, 2017Hi Kelsey! I have frozen this before it was cooked and it did great! I wouldn’t recommend baking then freezing because I bet the cornbread would get tuff. Hope you love it!!
Talia
July 21, 2017I want to make this but for some reason where it lists ingredients I can only see a 13×9 pan, enchilada sauce, and shredded cheese and I don’t see the rest anywhere! Help!!!
Laura
July 21, 2017Ooh no!! Let me look!
Laura
July 21, 2017Ok just went in and it should be working just fine!! Happy cooking!!
Kelli-Anne
June 1, 2017This certainly looks delicious. I’m always looking for new recipes to try. Thanks for sharing
Laura
June 1, 2017You’re welcome! It’s soooooo good!