Mini Taco Tamale Pies
You can never have too many Mexican recipes, so give Mini Taco Tamale Pies a try. For $1.16 per serving, you get a main course that serves 12. One portion of this dish contains around 13g of protein, 19g of fat, and a total of 343 calories. 12 people found this recipe to be scrumptious and satisfying. A mixture of egg, campbell's® condensed cheddar cheese soup, kernel corn, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes roughly 50 minutes.
Instructions
Heat the oven to 350 degrees 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.
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.