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Suggest a better description1. Preheat oven to 350°F and spray a 8x8 or 9x9 pan with cooking spray.
2. Brown the hamburger in a skillet over medium-high heat
3. Stir in the poblano peppers, corn, salt, salsa, oregano, enchilada sauce and chipolte pepper and simmer for 10 minutes. The mixture will be soupy, that's okay the cornbread will soak it up.
4. Mix the cornbread package in a bowl with the egg, milk and brown sugar.
5. Spread 1/2 the cornbread batter into the baking dish
6. Pour all the meat mixture and spread evenly, and add 1/2 of the 2 cheeses.
7. Spoon the remaining cornbread batter on top and spread the best you can - it will sink into the meat so spread thinly as possible.
8. Top with the remaining cheese.
9. Cover with foil and bake at 350°F for 50-60 minutes. Let stand for 5-10 minutes before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (185g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 305 | ||
Calories from Fat: 170 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.9g | 25 % | |
Saturated Fat 8.7g | 44 % | |
Monounsaturated Fat 7.1g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 114.5mg | 35 % | |
Sodium 179.2mg | 6 % | |
Potassium 328.9mg | 9 % | |
Total Carbohydrate 7g | 2 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 6.6g | ||
Protein 26.1g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 305
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