Beef & Poblano Tamale Pie

with cornbread-cheddar crust

Prep & Cook Time: 45-55 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
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.

In Your Box (serves 2)

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

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.

  • Nutrition (per serving)

  • Calories
    778
  • Carbohydrates
    71g
  • Fat
    38g
  • Protein
    35g
  • Sodium
    1654mg

Recipe Steps

You Will Need

  • Pepper
  • Cooking Spray
  • 1 Medium Oven-Safe Casserole Dish
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    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 ½" dice. Mince garlic.

  • 2

    Make the Cornbread Batter

    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.

  • 3

    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.

  • 4

    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.

  • 5

    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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