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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Do you drain the grease from the hamburger meat?
I don’t!
Jiffy mix and brown sugar? Is it sweet? The rest sounds really tasty but jiffy mix is kinda sweet so I’m curious.
Thanks
Hi! It gives it just a tiny bit of sweetness! Not much though! If you don’t like anything sweet, you can just skip it! Hope this helps!
I made this tonight for dinner. It was delish! I will def be making this again. I made a few changes. I didn’t use jalapeño peppers, (I’m not a fan) so I used a can of green chilies, I also added a small can of sliced black olives and I used a can of Mexicorn. I also learned the hard way to spray the foil with Pam or use non stick foil. lol. A lot of the cheese on top stuck right to the foil. 🙄. Thanks for this great recipe. 😋
You are so welcome!! Yes, it’s one of our favorites!!!
Hey this looks great I want to do chicken and green sauce I don’t do well with ground beef(
I had a by- pass )but can eat a bit but want to make for work pot luck. Lots of younger women and they don’t eat much red meat. What ya thinkpat
I think this recipe would be great with ground chicken! I’d love to hear how it turns out!
Thank you!!!!
You’re welcome!!
If I do this in two smaller pans do I need to reduce the cooking time? I’m going to share with someone.
Yes, I would reduce the cooking time to 30-40 minutes!
What do you serve with this
Hi! I usually just serve with chips, salsa, and queso! It’s so filling, it’s enough by it self!
Do you think this can be made ahead of time and kept in the refrigerator for a few hours?
Absolutely!! I have even prepared it and frozen it! It tasted fine!
Do you cook before you freeze or just prepare and freeze.
I just prepare and freeze, I think the cornbread would get to hard if you cook then freeze!
this dish was so good.We love mexican food,this was a very easy to make”recipe” when i make it next time i was thinking about trying creamed corn. always fun to add and change items in recipes.
I’m so glad you liked it!! I think cream corn would be good! but maybe mix it in the cornbread mixture so that the inside filling doesn’t get too runny. If you try it, let me know how it turns out!
Making this today-love the poblano peppers
Noticed a black chopper on your
“Utensil” page. I have been looking all over for this kitchen tool- cannot find- do you recall where you purchased yours?
Thank You
Blessings
Sherrie
HI!! I think you’re referring to the meat mix n’ chop. It is a pampered chef product, but you can find it on Amazon.com here is my affiliate link —> http://amzn.to/2FnTSLy It’s one of my favorite kitchen tools!
Its in the oven now can’t wait !!!
Awesome! I hope you love it!
am I using 10 oz. or 5 oz. of enchilada sauce?
Hi! The store I shop at has 10 ounce cans and I use half. So a 5 ounce can would work perfect!
Thank 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. 🙂
That’s awesome! It’s one of our favs! hahaha no one has told me that yet! I just added it, thank you!
Making 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!
Hi 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!!
I 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!!!
Ooh no!! Let me look!
Ok just went in and it should be working just fine!! Happy cooking!!
This certainly looks delicious. I’m always looking for new recipes to try. Thanks for sharing
You’re welcome! It’s soooooo good!