Pork & Poblano Tamale Pie and Cornbread-Cheddar Crust with Chipotle Ranch Romaine Salad
$7.49 per portion
Prep & Cook Time: 50-60 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
Chef
David Padilla
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 pork 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 6)
- 24 oz. Ground Pork
- 2 Romaine Hearts
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10 oz. Cornbread Mix
- 10 oz. Corn Kernels
- 8 oz. Grape Tomatoes
- 2 Poblano Peppers
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4 oz. Sour Cream
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3 oz. Shredded Cheddar Cheese
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3 oz. Chipotle Ranch Dressing
- 3 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) 4P6J9EPY
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Calories680
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Carbohydrates52g
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Net Carbs49g
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Fat39g
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Protein29g
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Sodium1050mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- Cooking Spray
- 1 Large Oven-Safe Casserole Dish
- 2 Mixing Bowls
- 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 Italian sausage, remove from casing and follow same instructions as ground pork.
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If using ground beef or ground turkey, follow same instructions as ground pork, cooking ground turkey until no pink remains, 5-7 minutes.
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1 Prepare the Ingredients
Hold romaine hearts at root end and chop coarsely.
Halve tomatoes.Stem poblano peppers, seed, and cut into 1/2" dice. Wash hands and cutting board after prepping. -
2 Make the Cornbread Batter
Set aside 2 Tbsp. cornbread mix.
In a mixing bowl, combine remaining cornbread mix with 2/3 cup water and cheddar cheese. Stir until a thick, spreadable batter forms. If too thick, add additional water, 1 Tbsp. at a time, until consistency is reached. -
3 Cook the Filling
Heat a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add ground pork, poblano pepper, seasoning blend, and a pinch of pepper to hot pan. Stir occasionally until no pink remains on meat, 5-6 minutes.
Add corn and reserved 2 Tbsp. cornbread mix. Stir occasionally until poblano softens, 1-2 minutes.Add 1 cup water. Bring to a simmer. Once simmering, stir occasionally until slightly thickened, 3-4 minutes. -
4 Bake the Pie
Transfer filling to prepared casserole dish. For best results, use a 2.5-quart casserole dish (about 8 x 11"). You may also use a large 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 layer is golden brown, 25-28 minutes.Rest at least 5 minutes to cool slightly and set.While pie rests, make salad. -
5 Make Salad and Finish Dish
In another mixing bowl, combine romaine, tomatoes, and dressing.
Serve family-style, garnishing with sour cream. Serve salad on the side. Bon appétit!
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