The Scoop
Mini Tamale Pies bring game-day flair with corn muffins and spiced beef.
It was the first game-day bash in my new place, and the pressure was on to impress the crew with more than just the usual spread of chips and dip. Inspired by a recent trip to a local food festival where I tasted tamales for the first time, I decided to create something playful and bite-sized. In my kitchen, I unearthed corn muffin mix—always a staple in my pantry—and combined it with frozen corn and a generous dollop of sour cream. Combining rich flavors was key, so melted butter added that luxurious touch we're all guilty of loving.
As the kitchen filled with the aroma of cumin and chili powder wafting from the skillet, the sizzle was almost as satisfying as the scent. Cooking the onions just until translucent to infuse the beef with those spices was my secret, a technique passed down from a chef friend who insisted that spices should "kiss the onions." The muffins came out golden and soft, and pressing a shot glass into each just after removing them from the oven turned them into perfect vessels for the savory beef mix. Sprinkling Monterey Jack and cheddar over the top before a quick broil ensured gooey, melty goodness.
In the end, watching my friends devour these mini tamale pies while glued to the game was sheer joy. With cilantro adding a pop of color and freshness, it felt like a small victory on my food influencer journey. Though the game was the center of attention, these little wonders stole the show, and my guests left with full bellies and happy hearts.
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
- Preheat the oven to 400 degrees F.
- Coat the wells of a muffin tin with cooking spray.
- In a medium bowl, add the corn muffin mix, the corn, the sour cream, the butter, and the eggs and whisk until evenly combined.
- Using a medium ice cream scoop, scoop the batter into the prepared muffin tin.
- Bake the corn muffins until golden on top, about 15 minutes.
- While the muffins are still warm, coat the bottom of a shot glass with cooking spray.
- Quickly press the prepared shot glass down into the center of each of the muffins to create cups.
- Allow the muffin cups to cool in the muffin tin.
- In a skillet over medium heat, add onions and cook until translucent, about 2-3 minutes.
- Add the salt, the pepper, the cumin, and the chili powder and cook, while stirring, until the onions are soft, about 3 minutes.
- Add the garlic and cook until fragrant, about 1 minute.
- Add the ground beef and cook, while crumbling the meat, until it is no longer pink, about 5-7 minutes.
- Season the beef with the salt and the pepper.
- Drain the excess grease from the skillet.
- Switch the oven to the broil setting.
- Evenly fill the muffin cups with the beef mixture.
- Eveny top the beef mixture with the cheddar cheese and the Monterey Jack cheese.
- Evenly spoon the enchilada sauce over the cheese layer.
- Broil until the cheese begins to brown, about 5 minutes.
- Serve topped with the cilantro.
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