Name: Mini Tamale Pies
Prep time: 20 min
Total time: 40 min
Yield: 12
Ingredients: 2 boxes Jiffy corn muffin mix; 1 c. frozen corn; 1 c. sour cream; 4 tbsp. melted butter; 2 large eggs; nonstick cooking spray; 1/2 onion, chopped; kosher salt; Freshly ground black pepper; 1/2 tsp. cumin; 1/2 tsp. chili powder; 2 cloves garlic, minced; 1/2 lb. ground beef; 1/2 c. shredded Cheddar; 1/2 c. Shredded Monterey Jack; 1/3 c. red enchilada sauce; Fresh cilantro, for serving

Step 1Preheat oven to 400°.

Step 2Prepare cornbread base: In a medium bowl, combine corn muffin mix, corn, sour cream, butter, and eggs and whisk until evenly combined. Spray one regular sized muffin tin with cooking spray. Using a medium ice cream scoop, scoop batter into muffin tin and bake for 15 minutes, or until golden on top.

Step 3While the cornbread is still warm, make the cups. Spray the bottom of a small shot glass with cooking spray and press the shot glass down into the center of each cornbread to create cups. Let cool in pan.

Step 4Meanwhile, make the taco meat: Sauté onions over medium heat. Season with salt, pepper and spices and cook until soft. Add garlic and cook until fragrant, about 30 seconds. Add the ground beef and stir to break up meat. Season to taste and sauté until cooked through. Remove skillet from stovetop and drain excess fat.

Step 5Fill the cornbread cups with the taco meat and top with cheeses. Spoon enchilada sauce on top of the meat and broil until cheese begins to brown, about 5 minutes.

Step 6Top with cilantro, if desired.

Mini Tamale Pies

Ingredients

Directions

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