Mini Taco Tamale Pies

Campbell's Kitchen


3
5
What's This?
Serving size 6
Prep Time
Total Time

Ingredients

12 jumbo-size (3 1/2-inch) foil baking cups1 lb ground beef1 can can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup1 cup frozen whole kernel corn1 can can (about 4 ounces) chopped green chiles, undrained1 envelope (about 1 ounce) taco seasoning mix1 package (8.5 ounces) corn muffin mix1 egg⅓ cup milk¾ cup shredded Cheddar cheese

Directions

  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.

Cost per recipe: $11.78
Cost per serving: $1.96

Nutrition Facts

Provided by: Campbell's Kitchen

Per Single Serving / Serves 6 Total

  • Calories 449
  • Total Fat 20g
  • Saturated Fat 9g
  • Sodium 1251mg
  • Total Carbohydrates 44g
  • Fiber 3g
  • Protein 23g
  • Cholesterol 94mg
  • Iron 20%
  • Vitamin C 17%
*

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dinner, Kid-Friendly, Beef, Meat, Corn, Cheese, Mexican

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