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Hot Tamale Pie

Hot Tamale Pie

Calories 510 (30% from fat)
Fat 17 gram
Saturated Fat 7 gram
Trans Fat 0 gram
Cholesterol 104 mg.
Sodium 1106 mg.
Carb. 54 gram
Fiber 3.4 gram
Sugar 15 gram
Sugar Alcohol 0 gram
Protein 33 gram

Ingredients


buttery cooking spray

2 pounds 93% lean ground beef

2 cups poblano peppers, seeds removed and diced

1 jar (16 ounces) salsa
(We used Muri Glen Organic Medium Salsa.)

1 tsp. salt

1 tsp. cumin

1/2 tsp. garlic powder

1/2 tsp. smoked paprika

2 boxes (8.5 ounces per box) of dry corn muffin mix, divided
(We used Jiffy Corn Muffin Mix.)

2 eggs, divided

2/3 cup fat free milk, divided

10 ounces frozen corn

1 can (15 ounces) reduced sodium black beans, drained and rinsed

4 ounces (about 1 cup) fat free cheddar cheese, shredded and divided

4 ounces (about 1 cup) Monterey Jack cheese, shredded and divided


The original version of this recipe was 50% fat and needed a boost in flavor. After some experimentation, we came up with this delicious and much lower-fat dinner. If you're looking for an authentic south-of-the-border tamale, this isn't it. But it is good enough that our entire tasting panel of 8 recommended it.

Choose spicier salsa if you want more heat.

You can also freeze this recipe UNCOOKED. Cover tightly to prevent freezer burn. When you're ready to bake it, heat the oven to 350 degrees Fahrenheit and cover with aluminum foil. Then bake for 1 hour and 30 minutes. If it's not entirely done, remove the foil and continue baking for a few more minutes until the top turns a golden brown.

1. Lightly grease a 9x13-inch casserole dish and set aside.

2. Heat a large skillet over medium-high heat. Once it's hot, add the ground beef. Cook until the meat starts to brown and release juices, about 5 minutes.

3. Reduce the heat to medium and stir in the following six ingredients: poblano peppers, salt, cumin, garlic powder, and paprika. Then stir in the salsa. Continue cooking and stirring until beef is crumbly and no longer pink, about five more minutes. Remove from heat and set aside.

4. Preheat oven to 350 degrees Fahrenheit.

5. Whisk together ONE box of corn muffin mix, ONE egg, and 1/3 cup of milk in a mixing bowl. Immediately pour it into the 9x13 casserole dish and spread it evenly across the bottom. (Don't mix this up early or it will start to set and get much harder to spread.)

6. Next, spread the corn evenly across the top.

7. Then spread the black beans.

8. Sprinkle HALF the cheddar cheese and HALF the Monterey jack cheese.

9. Spread the beef mixture evenly over the cheeses.

10. Whisk together the remaining ONE box of corn muffin mix, ONE egg and 1/3 cup of milk. Immediately spread it out evenly over the top of the meat, up to within about 1/2 an inch of the edges of the dish.

11. Sprinkle the remaining Monterey jack cheese and cheddar cheese over the top.

12. Bake for 50 to 60 minutes until the top turns golden brown. If your oven doesn't heat evenly, you might spin it around about halfway through the baking.

13. Let the casserole rest for 5 minutes before dividing it into 10 servings. You can freeze the servings for a quick meal later.

Yield: 10 Servings


Hot Tamale Pie

This is a Freezer Friendly Recipe!

You can freeze individual croquettes for easy re-heating later.

Keep the container open a little to allow steam to escape. Microwave on high for approximately 1 minute, flip over and microwave for another 30 seconds to heat through.




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