A beefy, cheesy filling is spooned into muffin-pan cups, topped with corn muffin mix and baked until golden brown. Give them a try- these tasty mini tamale pies will be a surefire hit at your dinner table.
cost per recipe: $11.46
The price is determined by the national average.
jumbo-size (3 1/2-inch) foil baking cup
pound ground beef
can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup
cup frozen whole kernel corn
can (about 4 ounces) chopped green chiles, undrained
envelope (about 1 ounce) taco seasoning mix
package (8.5 ounces) corn muffin mix
cup shredded Cheddar cheese(about 6 ounces)
Heat the oven to 350°F. Line 12 (2 1/2-inch) muffin-pan cups with the baking cups.
Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Remove the skillet from the heat. Stir in the soup, corn, chiles and taco seasoning.
Mix the corn muffin mix, egg and milk according to the package directions.
Spoon about 1/4 cup beef mixture into each baking cup. Spread about 1 tablespoon corn muffin batter on each.
Bake for 20 minutes or until the corn muffin topping is golden brown. Top each with 1 tablespoon cheese.
Bake for 5 minutes or until the cheese is melted.