Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Hot Tamale Pie Recipe
Hot tamale pie creates a delicious comfort food experience that's only distantly related to its south-of-the-border namesake but delivers incredible satisfaction nonetheless. This hearty casserole features spicy ground beef topped with cornbread-style topping that bakes to golden perfection. While not traditionally Mexican, this fusion dish combines familiar American comfort food with bold Mexican-inspired flavors for maximum appeal.
While this recipe for tamale pie has very little to do with its south-of-the-border namesake, it’s really delicious all the same.
Prep Time:
20 mins
Cook Time:
1 hr 5 mins
Total Time:
1 hr 25 mins
Servings:
8
Yield:
1 (9×13-inch) casserole
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Ingredients
cooking spray
2 pounds ground beef
2 cups diced poblano peppers
1 (16 ounce) jar salsa
1 teaspoon salt
1 teaspoon ground dried chipotle pepper
½ teaspoon dried oregano
2 (8.5 ounce) boxes dry corn muffin mix (such as Jiffy), divided
2 eggs, divided
⅔ cup milk, divided
8 ounces frozen corn, thawed
4 ounces shredded Cheddar cheese, divided
4 ounces shredded Monterey Jack cheese, divided
Directions
Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-inch casserole dish with cooking spray.
Photographer: Jen Causey / Food Styling: Margaret Dickey / Prop Stylist: Hannah Greenwood
Cook and stir ground beef in a Dutch oven over medium-high heat until meat starts to brown and release its juices, about 5 minutes. Reduce the heat to medium and stir in poblano peppers, salsa, salt, dried chipotle pepper, and oregano. Cook and stir until beef is crumbly and no longer pink, about 10 minutes.
Photographer: Jen Causey / Food Styling: Margaret Dickey / Prop Stylist: Hannah Greenwood
Meanwhile, whisk one package corn muffin mix in a large bowl with one egg and 1/3 cup of milk until combined; spread into the prepared baking dish. Sprinkle corn over top, followed by 1/2 of the Cheddar and 1/2 of the Montery Jack. Spread beef mixture over the cheeses.
Photographer: Jen Causey / Food Styling: Margaret Dickey / Prop Stylist: Hannah Greenwood
Mix remaining corn muffin mix, egg, milk, Cheddar, and Monterey Jack in a bowl; carefully spread over beef mixture to within 1/2 inch of the edges of the dish.
Photographer: Jen Causey / Food Styling: Margaret Dickey / Prop Stylist: Hannah Greenwood
Bake in the preheated oven until golden brown, 50 to 60 minutes.
Photographer: Jen Causey / Food Styling: Margaret Dickey / Prop Stylist: Hannah Greenwood
Serve and enjoy.
Photographer: Jen Causey / Food Styling: Margaret Dickey / Prop Stylist: Hannah Greenwood
Chef’s Notes
You can substitute red or green bell peppers for poblano peppers if needed.
This recipe freezes well, whether baked or unbaked. To bake a frozen, unbaked casserole, cover the dish with aluminum foil and bake in a 350 degrees F (175 degrees C) oven until golden brown and heated through, about 1 hour 30 minutes.
Nutrition Facts (per serving)
| 640 | Calories |
| 32g | Fat |
| 54g | Carbs |
| 35g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 640 | |
| % Daily Value * | |
| Total Fat 32g | 41% |
| Saturated Fat 14g | 68% |
| Cholesterol 146mg | 49% |
| Sodium 1556mg | 68% |
| Total Carbohydrate 54g | 20% |
| Dietary Fiber 7g | 24% |
| Total Sugars 5g | |
| Protein 35g | 69% |
| Vitamin C 29mg | 32% |
| Calcium 304mg | 23% |
| Iron 4mg | 24% |
| Potassium 680mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
