Hot Tamale Pie Recipe

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,garlic and serrano pepper to meat while it was cooking. I used Taco seasoning, oregano, Rotel diced tomato's and green chilies and a can of black beans rinsed and drained. It was great!

I've made this several times. It's delicious and leftovers are just as good, maybe better. I follow the directions but found that canned corn works too since one time my store was out of frozen, I didn't have a choice. A tip for the cornbread topping: I drop spoonfuls on top, then spray the back of a tablespoon to spread.

Gee John, where's the cayenne? Seriously though, like some of the ideas in this version of tamale pie and will modify my recipe to incorporate some of these ideas. Love the use of the poblanos and the chipotle chili powder. Not so crazy about the salsa - would rather use the canned diced tomatoes (such as Rotel), beef boullion, and onion in the meat mixture so I can control the seasoning better. I also add flour and water at the final stages of cooking the meat so everything thickens to a pot pie filling consistency. For those complaining about the heat, use ancho chile powder instead of chipotle chili powder (you will probably have to use more) and also add cumin to mellow out the sharp bite of the chili. For the cornbread, I also use creamed corn and less milk, and I add diced fresh jalapenos into the bread mix in addition to the monterey jack..

Five stars, husband loved it. It was so rich, I served the pie with lightly sautéed zucchini & onion on the side. I love to read the reviews before I make recipes and decide if I want to tweak anything to my husband's taste. In this case, I halved the recipe to 4 servings. Chopped 1 1/2 poblanos and about half a large onion and sweat them, then put them aside and browned the ground beef a bit, mopped up the excess fat with a paper towel (a la Chef John). Added in the onion/poblano mix along with the salsa, recipe seasonings, added garlic and onion powder and shakes of taco seasoning mix. Then added in about 1/4 cup water and let it simmer down a bit for a few minutes. I did add a squeeze of honey to the Jiffy mix. Layered almost half the Jiffy mix in the buttered 9X9 casserole dish, baked that for about 7-8 minutes at 350, removed casserole dish, then put a 6 oz can of no salt added corn (drained!) over the par-cooked Jiffy mix, then extra jack cheese than the recipe calls for. Poured the meat mixture over that, added extra jack cheese to the remaining Jiffy mixture and poured that over the meat, leaving the edges open and being careful NOT to get any of the meat/sauced mixture on it. Baked for approximately 37 minutes. Let sit for a good amount of time to set up before cutting. So delicious! I was leary of the meat mixture being bland, but, that was not the case. And husband has two lunches for the rest of the week he's looking forward to!

So we do this similar casserole and have for 10 years. We take the meat and add in 1.5 packs of taco seasoning, whole diced onion, corn, salsa, Rotel, and refried beans. Instead of the bottom layer of jiffy we take 1-2 boxes of Velveeta shells and cheese(previously cooked with extra butter or olive oil so it doesn't dry out). We then mix all the ingredients listed above with the Velveeta shells and cheese, (add in the last .5 pack of taco seasoning while stirring and butter if the mix looks dry), and spread evenly in the bottom of a 9x11 glass pan and sometimes we end up using a 6x9 glass pan too for the extra and evenly distribute between the pans and same with the jiffy. Then make 2 boxes of jiffy(just like directions on the back of the box) and spread on top and cook for 45 mins until the cornbread is done. Enjoy!!! Kids love it!

This was a hit at our dinner table. I browned the minced beef with onions & garlic for some extra flavour. I used 1 Carolina reaper chilli for that extra kick. I also made my own corn muffin mix as we don’t have them usually in local stores in Australia. It was a great dinner, I’d definitely keep & repeat this recipe.

I don’t put the salsa or peppers but I’ve made this same recipe for almost 30 years. My kids loved it growing up. So did my friends kids who I shared the recipe with. You can dress it up or down it’s good. I use 2 boxes of jiffy to cover the pan top and bottom when making for more than 4 people. I have used ground beef, turkey, a mixture of both, ground deer or Biden. I season my meat with onions, garlic and taco seasoning at times. I melt cheese over the top of the corn bread before removing from over to make it extra cheesy. It actually tasted better the next day. Instead of salsa I used the Mexican corn blend.

Wonderful recipe! I made some modifications with what I had on hand. Added a can of pinto beans and felt it needed a little more juice, so I put in a can a tomato paste with just enough water to keep it slightly runny. I didn’t want it too thick so the corn bread didn’t suck up all the juice!!! Added 1 & 1/2 t chipotle seasoning ( so it wouldn’t taste like tomato paste. Didn’t have boxed cornbread, so I mixed up a batch and poured it on the top, a couple handfuls of cheese sprinkled on top before baking for about 25-30 minuets. Served with a scoop of sour cream, a sprinkle of fresh cilantro & avocado wedges. There was 1 serving left after dinner, my son came home from work the next day and ate it while raving “ you GOT to make this again! Do try this, thanks for the great recipe!

Easy to make, too much corn muffin mix for my taste & the meat with the salsa tasted more like sloppy Joe mix. If I made it again, I would do a thick layer of Mojo Shredded Pork and only use 1 box of Jiffy muffin mix split it between the two layers in a 9X9” pan.

So yummy. I cut the recipe in half and used a cast iron skillet. It made enough for at least 6 generous portions. I just added a can of black beans and used rotel instead of salsa. I left the meat mixture in the skillet, added the corn on top then spread the cornbread mixture on top and baked. Served with sour cream and black olives. Keeping this one for sure as it can be adjusted very easily to accommodate whatever mood or ingredients you have on hand.

I loved it. My kids hated it.

This was delicious. We followed the recipe for 1/2 , and it came out perfect

I love this recipe! I did make a lot of changes. I only made a half recipe. I used Krusteaz honey cornbread mix and made the batter according to package directions. I put the salt and a teaspoon of taco seasoning on the hamburger meat before browning. I used a teaspoon of adobo sauce instead of the dried chipotle. I used cilantro instead of oregano. I made my own salsa. I added a little bit of Adobo powder to the corn. I also used almost double the cheese. It tastes delicious and my husband loves it. He says it’s like a Mexican shepherd’s pie. I’m still trying to decide what to serve with it - black beans and salad maybe? It’s definitely getting added to the recipe book!

Too much corn meal. I should have put less in the bottom. I didn’t have poblanos so I Used a hot salsa. Peppers 🌶️ would have done better.

Made it with what I had — turned out great.

Made it exactly as shown and it turned out perfect! I used full fat hamburger and thought it seamed a little greasy when assembling, but the corn bread absorbed it deliciously! Wouldn't change a thing.

OMG, so much flavor! The sweetness of the corn with the spice of the dish was terrific! TY Chef John for another amazing taste sensation!

This tastes way fancier than it actually is.

I make the hot tamale pies every other month for a group at church. They love it!!