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
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
Customize It Instructions
If using ground pork, follow same instructions as beef in Steps 3, breaking up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.
If using ground turkey, follow same instructions as beef in Steps 3, breaking up meat until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes.
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. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.
Make the Cornbread Batter
Set aside 2 Tbsp. cornbread mix.
Combine remaining cornbread mix with ¼ cup water, cheese, and green portions of green onions (reserve a pinch for garnish) in a mixing bowl. Stir until fully combined and a thick, spreadable batter forms. If too thick, add additional water, 1 Tbsp. at a time, until spreadable consistency is reached.
Start the Filling
Place a large non-stick pan over medium-high heat.
Add ground beef, poblano pepper, seasoning blend, garlic, white portions of green onions, and a pinch of pepper to hot pan. Break up meat until browned and beef reaches a minimum internal temperature of 160 degrees, 5-6 minutes.
Finish the Filling
Add corn and reserved 2 Tbsp. cornbread mix to pan and cook until poblano softens, 1-2 minutes.
Add 1 cup water and bring to a boil. Once boiling, 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. Stir cornbread batter, then top filling with 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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