Mini Taco Tamale Pies

By margiekyle

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.

Ingredients

• 12 jumbo-size (3 1/2-inch) foil baking cups
• 1 pound ground beef
• 1 can (10 3/4 ounces) Campbell’s® Condensed Cheddar Cheese Soup
• 1 cup frozen whole kernel corn
• 1 can (about 4 ounces) chopped green chiles, undrained
• 1 envelope (about 1 ounce) taco seasoning mix
• 1 package (8.5 ounces) corn muffin mix
• 1 egg
• 1/3 cup milk
• 3/4 cup shredded Cheddar cheese (about 6 ounces)

Details

Servings 6
Adapted from campbellskitchen.com

Preparation

Step 1

1 Heat the oven to 350°F. Line 12 (2 1/2-inch) muffin-pan cups with the baking cups.

2 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.

3 Mix the corn muffin mix, egg and milk according to the package directions.

4 Spoon about 1/4 cup beef mixture into each baking cup. Spread about 1 tablespoon corn muffin batter on each.

5 Bake for 20 minutes or until the corn muffin topping is golden brown. Top each with 1 tablespoon cheese.

6 Bake for 5 minutes or until the cheese is melted.