Recipe Background
This is one hot tamale... literally! Hot Tamale Bake serves up a beefy, spicy mixture that excites, without becoming overpowering, in a tender, summery-sweet, and cheesy corn breading! It's like having one giant tamale to share with everyone! A few classic Tex-Mex spices and a sprinkling of even more corn helps make the Hot Tamale Bake truly feel and taste terrific! Taco Tuesday might just get replaced by Tamale Tuesday!
This is one hot tamale... literally! Hot Tamale Bake serves up a beefy, spicy mixture that excites, without becoming overpowering, in a tender, summery-sweet, and cheesy corn breading! It's like having one giant tamale to share with everyone! A few classic Tex-Mex spices and a sprinkling of even more corn helps make the Hot Tamale Bake truly feel and taste terrific! Taco Tuesday might just get replaced by Tamale Tuesday!
Ingredients
- 2 pounds ground beef
- 2 cups poblano peppers diced
- 1 teaspoon salt
- 1 (16-ounce) jar salsa
- 1/2 teaspoon dried oregano
- 1 teaspoon ground dried chipotle pepper powder
- 2 (8.5-ounce) boxes dry corn muffin mix divided
- 2 eggs divided
- 2/3 cup milk divided
- 4 ounces cheddar cheese shredded, divided
- 4 ounces Monterey Jack cheese shredded, divided
- 8 ounces frozen corn thawed
Directions
- Preheat the oven to 350 degrees F.
- Spray a 9x13-inch casserole dish with cooking spray.
- 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.
- Reduce the heat to medium and stir the poblano peppers, the salt, the salsa, the oregano, and the chipotle pepper powder into the beef.
- Cook and stir the beef mixture until the meat is crumbly and no longer pink, about 10 minutes.
- 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.
- 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.
- Spread the first bowl of the prepared corn muffin mixture into the prepared baking dish.
- 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.
- 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.
- Bake the dish until the top is golden-brown, about 50 minutes-1 hour.
- Serve.
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