Big Tex-Mex flavors in a tiny little bite! Mini Tamale Pies are as tasty as they are adorable! Tender, slightly sweet corn muffins serve as the crust of these deliciously savory little meat pies! The filling is beefy and cheesy and just the right amount of spicy… mmm, they are so good! Thank goodness there’s always enough Mini Tamale Pies to go around, because we’ll all definitely want seconds!
Ingredients
- 2 (8.5-ounce) boxes corn muffin mix
- 1 cup frozen corn
- 1 cup sour cream
- 4 tablespoons butter, melted
- 2 large eggs
- 1/2 onion, chopped
- kosher salt, to taste
- ground black pepper, to taste
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 2 cloves garlic, minced
- 1/2 pound ground beef
- 1/2 cup cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
- 1/3 cup red enchilada sauce
- fresh cilantro, optional, to taste, chopped, for serving
Directions
Step 1 -Preheat the oven to 400 degrees F.
Step 2 -Coat the wells of a muffin tin with cooking spray.
Step 3 -In a medium bowl, add the corn muffin mix, the corn, the sour cream, the butter, and the eggs and whisk until evenly combined.
Step 4 -Using a medium ice cream scoop, scoop the batter into the prepared muffin tin.
Step 5 -Bake the corn muffins until golden on top, about 15 minutes.
Step 6 -While the muffins are still warm, coat the bottom of a shot glass with cooking spray.
Step 7 -Quickly press the prepared shot glass down into the center of each of the muffins to create cups.
Step 8 -Allow the muffin cups to cool in the muffin tin.
Step 9 -In a skillet over medium heat, add onions and cook until translucent, about 2-3 minutes.
Step 10 -Add the salt, the pepper, the cumin, and the chili powder and cook, while stirring, until the onions are soft, about 3 minutes.
Step 11 -Add the garlic and cook until fragrant, about 1 minute.
Step 12 -Add the ground beef and cook, while crumbling the meat, until it is no longer pink, about 5-7 minutes.
Step 13 -Season the beef with the salt and the pepper.
Step 14 -Drain the excess grease from the skillet.
Step 15 -Switch the oven to the broil setting.
Step 16 -Evenly fill the muffin cups with the beef mixture.
Step 17 -Eveny top the beef mixture with the cheddar cheese and the Monterey Jack cheese.
Step 18 -Evenly spoon the enchilada sauce over the cheese layer.
Step 19 -Broil until the cheese begins to brown, about 5 minutes.
Step 20 -Serve topped with the cilantro.
