Healthy Teeny Tiny Tamale Pies Recipe
Tamales are delicious, but they’re not always diet-friendly. If you’re looking for that Southwestern taste without a calorie overload, you’ll love these tamale pies, which clock in at just 410 calories per serving.
Featuring lean ground beef, corn and bean salsa, and plenty of seasoning, these mini pies have all the tasty goodness of Mexican food, but because the recipe is made from scratch, you won’t have all of the added fat you might find in some restaurant meals or frozen dinners.
And in addition to the fact that they’re bursting with flavor, these mini tamales are just plain fun. Baked in individual muffin cups, they couldn’t be easier to eat and serve—it’s almost like a homemade savory hand pie. Who knew your muffin tin was so versatile?
If you have a large group of people to feed, you can’t go wrong with this easy tamale recipe. Your guests are sure to love the loaded mini pies, and they might just come back for seconds. Serve the tamale pies with a tasty side, like this Mexican corn, and you’ll be everyone’s favorite host.
Nutrition: 410 calories, 24 g fat (11 g saturated), 478 mg sodium
Makes 4 servings
8 foil muffin cup liners
2 tsp olive oil
8 oz lean ground beef
1 tsp chili powder
1 tsp cumin
1/2 tsp kosher salt
3/4 cup corn and bean salsa
1/2 cup cornmeal
1/4 cup flour
1 Tbsp sugar
1 tsp dry mustard
1/2 tsp baking powder
1/2 tsp kosher salt
1/2 cup milk
2 Tbsp butter, melted
3/4 cup grated pepper jack cheese
How to Make It
- Preheat oven to 375°F. Line 8 standard muffin cups with foil liners.
- For filling, in a medium skillet heat olive oil over medium-high heat. Cook ground beef in hot oil, stirring frequently, until no longer pink. Stir in chili powder, cumin, kosher salt, and salsa. Bring to a simmer and cook until slightly thickened. Divide among prepared muffin cups.
- For topping, in a medium bowl whisk together cornmeal, flour, sugar, mustard powder, baking powder, and kosher salt. Whisk in egg, milk, and butter. Top filling with batter and cheese.
- Bake until set, about 20 minutes. Let stand for 5 minutes before serving.