Meal Kit
Beef & Poblano Tamale Pie
with cornbread-cheddar crust
Prep & Cook Time: 45-55 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Jimmy Madla
In Your Box (serves 2)
- 10 oz. Ground Beef
- 5 oz. Corn Muffin Mix
- 1 Poblano Pepper
- 3 oz. Corn Kernels
- 2 oz. Sour Cream
- 2 Green Onion
- 1 oz. Shredded Cheddar Cheese
- 2 Garlic Clove
- 1 Tbsp. Taco Seasoning
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.
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Nutrition (per serving)
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Calories770
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Carbohydrates70g
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Net Carbs67g
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Fat38g
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Protein35g
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Sodium1130mg
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
Cooking Guidelines
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
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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.
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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.
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1 Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Mince garlic.Stem poblano pepper, seed, and cut into 1/2" 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. -
2 Make the Cornbread Batter
Set aside 2 Tbsp. cornbread mix.
Combine remaining cornbread mix with 1/4 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. -
3 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. -
4 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. -
5 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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