Venison & Beef Tamale Pie

Posted by Frances Drescher on

Venison & Beef Tamale Pie
Servings: 8
Oven: 350 F
Time: 50-60 minutes 


  • 1 lb ground beef
  • 1 lb ground venison
  • 1 (15 oz) enchilada sauce
  • 1 (16 oz) jar salsa
  • 1 onion, diced
  • 2 cloves garlic, diced
  • 1 tsp salt
  • 1 - 2 Tbsp Froot Farm Taco Seasoning
  • 2 tsp diced chipotle chile peppers (optional)
  • 2 (8.5 oz) boxes dry corn muffin mix 
  • 2 eggs
  • 2/3 cup milk, divided
  • 8 oz Mexican shredded cheese
  • 1 can creamed corn

1. Preheat oven to 350 degrees F (175 degrees C). 

2. Spray a 9x13 inch casserole dish with cooking spray. 

3. Cook & stir the ground beef until crumbly. Set aside. 

5. Cook & stir the ground venison until crumbly. Mix the ground beef, onions, garlic, enchilada sauce, salsa, Froot Farm Taco Seasoning, and chipotle chile peppers together with the venison. Stir together for 5-10 minutes until cooked through and onions are soft. 

6. Mix one package of corn muffin mix in a large bowl with 1 egg and 1/3 cup of milk. Whisk to combine. Pour over the bottom of the greased casserole dish and spread to cover. 

7.  Sprinkle 4 oz of Mexican shredded cheese over the muffin batter in the casserole dish.

8. Pour the meat mixture over the cheese & batter mixture. 

9. Now, take your batter bowl (or a clean one) and mix the second box of corn muffin mix with 1 egg, 1/3 cup of milk, and 4 oz Mexican shredded cheese. Whisk to combine. Pour this over the meat mixture in the casserole dish, and carefully spread to cover. 

10. Bake for 50-60 minutes until golden brown (uncovered). 

Share this post


Leave a comment

Please note, comments must be approved before they are published.