All ingredients are individually packaged, but our central facility
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
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
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
Large Oven-Safe 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 Ingredients and Make Batter
Trim and thinly slice green onions, keeping white and green portions separate.
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.In a mixing bowl, combine corn muffin mix and 1/2 cup water until mixture reaches the consistency of pancake batter. If too thick, add additional water, 1 Tbsp. at a time and up to 3 Tbsp., until desired consistency is reached.
Cook the Ground Beef
Place a large oven-safe non-stick pan over medium-high heat.
Add ground beef, seasoning blend, and white portions of green onions to hot, dry pan. Break up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
Make the Sauce
Add poblano to hot pan. Stir occasionally until tender, 4-6 minutes.
Add flour and stir until no dry flour remains.Add 1/2 tsp. salt, 2 cups water, and tomatoes. Bring to a simmer, stirring constantly.Once simmering, stir constantly until sauce thickens enough to coat the back of a spoon, 3-5 minutes.Stir in corn. Remove from burner.
Bake the Tamale Pie
Top pan with 7-8 dollops of batter.
Place pan in hot oven and bake until corn muffin top is golden-brown and firm, 20-25 minutes.Carefully remove pan from oven and top evenly with cheese. Handle will be hot! Use an oven mitt.Bake again in hot oven until cheese is melted, 3-5 minutes.Carefully remove from oven.
Finish the Dish
Serve family-style, topping pie with sour cream and green portions of green onions. Bon appétit!
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