Hot Tamale Pie
Featured in Allrecipes Magazine

Hot Tamale Pie

Made  times
Chef John 23770

"While this tamale pie has very little to do with its south-of-the-border namesake, it's a really delicious recipe all the same."
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1 h 30 m servings 640 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 640 kcal
  • 32%
  • Fat:
  • 31.8 g
  • 49%
  • Carbs:
  • 54.3g
  • 18%
  • Protein:
  • 34.7 g
  • 69%
  • Cholesterol:
  • 146 mg
  • 49%
  • Sodium:
  • 1556 mg
  • 62%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Spray a 9x13-inch casserole dish with cooking spray.
  3. Cook and stir ground beef in a Dutch oven over medium-high heat until meat starts to brown and release juices, about 5 minutes.
  4. Reduce heat to medium and stir in poblano peppers, salt, salsa, oregano, and chipotle powder; cook and stir until seasoned beef is crumbly and no longer pink, about 10 minutes.
  5. Mix one package of corn muffin mix in a large bowl with 1 egg and 1/3 cup of milk. Whisk to combine. In a separate large bowl, mix the second package of corn muffin mix with 1 egg, 1/3 cup of milk and half the Cheddar and Monterey Jack cheeses.
  6. Spread the prepared corn muffin mixture without cheese into the prepared baking dish. Sprinkle corn over the muffin mix, followed by remaining half of the cheeses, then the beef mixture.
  7. Spoon the corn muffin mix with cheese on top of the beef and carefully spread over the top with a fork, leaving about half an inch from the edges of the pan.
  8. Bake in the preheated oven for 50-60 minutes, until golden brown.


  • Cook's Note:
  • You can substitute red or green bell peppers for the poblano peppers if needed.


  1. 364 Ratings

Most helpful positive review

Awesome recipe idea! I like another person used canned RoTel and I added minced garlic and onions while the meat cooked. I then topped it with sour cream when I served it!

Most helpful critical review

We didn't really enjoy this one. Was fun to try it and was very quick and easy to make.The poblano's didn't have much flavor. Reading over this, I bought cornbread that different than ...

Most helpful
Most positive
Least positive

Awesome recipe idea! I like another person used canned RoTel and I added minced garlic and onions while the meat cooked. I then topped it with sour cream when I served it!

This was really good! Based on all the reviews, I took a little from everyone. (thanks to all the good cooks who took the time to write a review) I used ground turkey, added chopped onion,garli...

All things considered, this is a simple but tasty recipe that I keep changing to find new combinations of ingredients. I think the cornbread on the top and bottom is a bit much for me but my son...

Yep! It's a keeper! There are only two of us, so I cut the recipe in half, and baked in an 8 x 8 brownie pan. I was careful to keep the layers separate, so it looked as gorgeous as shown in Che...

this is a great place to start! i used less ground beef, added a drained can of black beans, and used rotel instead of salsa and in place of the peppers i just used 1 green pepper. i pretty muc...

Ok, took me awhile to find this recipe because I only saw the video once prior to making it lol. Thusly I did change a few things, relatively minor. First, we have no Jiffy cornmeal mix up here ...

Great starting place. Easy to customize. I gave it four stars because it calls for corn muffin mix. I made my family corn bread (1 C flour, 2/3 C corn meal, 1/3 C sugar, 4 t. baking powder, 1...

OMG! I love this recipe. It was absolutely delicious. My 6 year old loved it also and she is a picky eater. My only thing I would change next time is use more cornbread, only because I'm a c...

Great recipe. My family really liked it. I used 4 large poblano peppers, which was just under a pound total. I only cooked it 50 minutes, and I could have probably taken it out of the oven after...

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