About
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
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.
