Hot Tamale Bake

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Spray a 9x13-inch casserole dish with cooking spray.

Step 3 -Cook and stir the ground beef in a Dutch oven over medium-high heat until the meat starts to brown and releases its juices, about 5 minutes.

Step 4 -Reduce the heat to medium and stir the poblano peppers, the salt, the salsa, the oregano, and the chipotle pepper powder into the beef.

Step 5 -Cook and stir the beef mixture until the meat is crumbly and no longer pink, about 10 minutes.

Step 6 -In a large bowl, add 1 package of the corn muffin mix, 1 of the eggs, and 1/3 cup of the milk and whisk to combine.

Step 7 -In a separate large bowl, mix the remaining package of corn muffin mix, the remaining egg, the remaining milk, 1/2 of the cheddar cheese, and 1/2 of the Monterey Jack cheese together.

Step 8 -Spread the first bowl of the prepared corn muffin mixture into the prepared baking dish.

Step 9 -Sprinkle the corn over the muffin mix in the dish, followed by the remaining cheddar cheese, the remaining Monterey Jack cheese, and the beef mixture.

Step 10 -Spoon the remaining bowl of prepared corn muffin mix onto the beef and carefully spread it over the top with a fork, leaving about 1/2-inch from the edges of the pan.

Step 11 -Bake the dish until the top is golden-brown, about 50 minutes-1 hour.

Step 12 -Serve.