Beef & Pepper Tamale Pie with cornbread-cheddar crust

(from castro15’s recipe box)

Categories: Mexican


  • 5 oz. Cornbread Mix
  • 2 Green Onions
  • 1 Poblano Pepper
  • 2 Garlic Cloves
  • 1 oz. Shredded Cheddar Cheese
  • 10 oz. Ground Beef
  • 2 Tbsp. Taco Seasoning
  • 3 oz. Corn Kernels
  • 1 fl. oz. Worcestershire Sauce
  • 2 oz. Sour Cream


  1. Preheat oven to 400 degrees. Thoroughly rinse produce and pat dry. Prepare a casserole dish with cooking spray.

  2. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Stem poblano pepper, seed, and cut into ½" dice. Mince garlic.

  3. Set aside 2 Tbsp. cornbread mix. Combine remaining cornbread mix with ¼ cup water, cheddar cheese, and green portions of green onions (reserve a pinch for garnish) in a large mixing bowl. Stir, adding additional water 2 Tbsp. at a time, until fully combined and a thick, spreadable batter forms.

  4. Heat a large non-stick pan over medium-high heat. Add ground beef, poblano pepper, taco seasoning, garlic, white portions of green onions, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until no pink remains on ground beef, 5-6 minutes.

  5. Add corn, reserved 2 Tbsp. cornbread mix, and Worchestershire to pan and cook until vegetables soften, 1-2 minutes. Add 1 cup water. Stir occasionally until slightly thickened, 1-2 minutes.

  6. Transfer filling to prepared casserole dish. You may also use a cast iron skillet. Top filling with cornbread batter, using a spatula dipped in water or sprayed with cooking spray to smooth top. Bake in hot oven until cornbread is golden brown, 20-25 minutes. Rest at least 5 minutes to cool slightly and set. Serve family-style, garnishing with sour cream and green portions of green onions. Bon appétit!

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