Yield: Serves 6 to 8 | Prep Time: 40 minutes | Cook Time: 25 minutes
I love serving food to a crowd of friends watching a game or awards show on television. These pies are a fun twist on traditional appetizers and are supereasy to make. Assembled in mini ramekins and put out for people to grab, the pies’ cornmeal crust bottoms are slightly salty and soak up the tomatoes and beef, which are perfectly paired with corn and peppers and topped with spicy jalapeños and cheese. It’s a complete meal in a compact form.
INGREDIENTS
1 (15.25-ounce) can whole kernel corn, drained
1 cup cornmeal
4 tablespoons unsalted butter, melted
¼ cup olive oil
2 pounds ground beef
1 onion, diced
2 jalapeño peppers, seeds removed and sliced
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 (28-ounce) can diced tomatoes
1 cup shredded cheddar cheese
Fresh cilantro, for garnish
DIRECTIONS
1. Preheat the oven to 375°F and lightly coat six 8- to 12-ounce ramekins with cooking spray.
2. Combine the corn, cornmeal, and melted butter in a bowl. Press the mixture into the bottoms of the ramekins and place on a baking sheet.
3. In a large skillet, heat the olive oil over medium heat. Add the ground beef, onion, jalapeños, salt, and pepper and cook, stirring to break up the meat, until the meat is no longer pink. Add the tomatoes and cheese and stir to combine.
4. Divide the beef mixture among the ramekins and bake for 20 minutes, until warmed through. Serve, garnished with fresh cilantro.