spring hill ranch's tamale pie

Name: Spring Hill Ranch's Tamale Pie
Prep time: 30 min
Cook time: 50 min
Yield: 8
Cuisine: Southwestern
Ingredients: - shortening for the baking dish; 2 pound(s) 80/20 ground beef; 2 medium new mexico #6 or big jim chiles, roasted, peeled and diced (or 2 4.4-ounce cans of diced green chiles); 1 pound(s) (16 ounces net weight) salsa; 1 teaspoon(s) ground chipotle powder or chile powder; 3/4 teaspoon(s) ground cumin; 1/2 teaspoon(s) dried mexican oregano; 2 box(es) (8.5 ounces each) cornbread muffin mix, divided, or whisk together:; - 2x 2/3 cup all-purpose flour; - 2x 1/2 cup yellow corn meal; - 2x 3 tablespoons granulated white sugar; - 2x 1 tablespoon baking powder; - 2x 1/4 teaspoon table salt; - 2x 2 tablespoons vegetable oil; 2 large eggs at room temperature, divided; 1 cup(s) whole milk, divided; 8 ounce(s) grated mexican blend cheese (or 4 ounces each monterey jack and sharp cheddar); 8 ounce(s) frozen corn, thawed; 1 can(s) (15 ounces) cooked black beans, rinsed and drained; 10 large stuffed green olives, sliced (optional); Garnish - (optional):; - sour cream; - sliced ripe olives; - chopped fresh cilantro

(2 RATINGS)

121 Pinches 2 Photos

Wiley P

Sierra Vista, AZ

Updated on Aug 29, 2013

Introduced in the 1940's with the burgeoning popularity of Mexican food, the tamale pie has evolved into a popular comfort food, particularly in the American south. Actually, tamale pie is a far cry from real tamales. Heavily Americanized as it is, though, it still hints at the flavors of the southwest, and this casserole is a welcome addition to the rotation.

Rate

prep time 30 Min

cook time 50 Min

method Bake

yield 8-10 serving(s)

Ingredients

- shortening for the baking dish
2 pounds 80/20 ground beef
2 medium new mexico #6 or big jim chiles, roasted, peeled and diced (or 2 4.4-ounce cans of diced green chiles)
1 pound (16 ounces net weight) salsa
1 teaspoon ground chipotle powder or chile powder
3/4 teaspoon ground cumin
1/2 teaspoon dried mexican oregano
2 boxes (8.5 ounces each) cornbread muffin mix, divided, or whisk together:
- 2x 2/3 cup all-purpose flour
- 2x 1/2 cup yellow corn meal
- 2x 3 tablespoons granulated white sugar
- 2x 1 tablespoon baking powder
- 2x 1/4 teaspoon table salt
- 2x 2 tablespoons vegetable oil
2 large eggs at room temperature, divided
1 cup whole milk, divided
8 ounces grated mexican blend cheese (or 4 ounces each monterey jack and sharp cheddar)
8 ounces frozen corn, thawed
1 can (15 ounces) cooked black beans, rinsed and drained
10 large stuffed green olives, sliced (optional)
Garnish - (optional):
- sour cream
- sliced ripe olives
- chopped fresh cilantro

How To Make spring hill ranch's tamale pie

Step 1

Adjust an oven rack to the center position and preheat the oven to 350°. Lightly grease a 9"x13" casserole dish.

Step 2

In a large skillet over medium-high heat, cook the ground beef until it starts to brown and release its juices, about 5 minutes. Reduce the heat to medium and stir in the chiles, salsa, chipotle powder, cumin and oregano. Cook, stirring regularly until the seasoned beef is crumbly and no longer pink, about 10 minutes.
Step 3

Mix one package of corn muffin mix in a large bowl with 1 egg and 1/2 cup of milk. Whisk to combine. In a separate large bowl, mix the second package of corn muffin mix with 1 egg, 1/2 cup of milk and half the cheeses.
Step 4

Spread the prepared corn muffin mixture without cheese into the prepared baking dish - it will be a very thin layer. Sprinkle the corn over the muffin mix, followed by the black beans and then the remaining half of the cheeses. Then layer on the beef mixture. If using, spread the sliced green olives over the top of the meat. (In some regions, finding a green olive in your tamale is a sign of good luck.) Spoon the corn muffin mix with cheese on top of the beef and carefully spread it over the top with a fork, leaving about an inch from the edges of the pan. Bake the pie for 40-50 minutes, until golden brown on top.
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