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is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
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A note about serious food allergies
Rich, savory, cheesy, and lip-smacking to the last drop (sorry coffee company), we're taking this to the bank: You'll be making this tamale pie again for friends and family before you've finished the dishes from this round. Ground beef is mixed with vegetables and topped with cheesy cornbread, then baked until golden brown. Make room in your recipe repertoire for this pie, pronto.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Oven-Safe Casserole Dish
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Stem poblano pepper, seed, and cut into 1/2" dice.Mince garlic.
Make the Cornbread Batter
Set aside 2 Tbsp. cornbread mix. Combine remaining cornbread mix with 1/4 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.
Start the Filling
Heat a large non-stick pan over medium-high heat.
Add ground beef, poblano pepper, taco seasoning, garlic, white portions of green onions, and a pinch of pepper to hot pan. Stir occasionally until no pink remains on ground beef, 5-6 minutes.
Finish the Filling
Add corn, Worchestershire, and reserved 2 Tbsp. cornbread mix to pan and cook until poblano softens, 1-2 minutes.
Add 1 cup water. Stir occasionally until slightly thickened, 1-2 minutes.
Bake the Pie
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. Don't worry if your cornbread layer is thin!
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 reserved green portions of green onions. Bon appétit!
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