Recipe by Campbell's Kitchen
"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."
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12 jumbo-size (3 1/2-inch) foil baking cups
1 (10.75 ounce) can
Campbell's® Condensed Cheddar Cheese Soup
frozen whole kernel corn
1 (4 ounce) can
chopped green chiles, undrained
1 (1 ounce) envelope
taco seasoning mix
1 (8.5 ounce) package
corn muffin mix
shredded Cheddar cheese
Didn't use muffin tins. Instead used mini loaf pans. Also added hot sauce to meat mixture. Without kind of bland.
Pretty good, like the cornbread w/it but wasn't high on flavor really just tasted like taco meat with cornbread on top...not a bad meal though :)
It turned out great. I couldn't find the pans they asked for. I used small 2x5x2" deep foil pans I found at kroger. I'm not into spicy food so i would cut the taco mix in half next time. It only served 4 people. I put too much cornbread on top so it took 20 min longer. I will put a thin layer on top and just pour the rest into a pan and bake with the tamale pies.
* Percent Daily Values are based on a 2,000 calorie diet.
Mini Taco Tamale Pies
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 187
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