It's been almost two years since I moved to Austin, Texas, from New England, and can you believe I've never been tailgating? It's true. I'm not big on sports, but I AM big on food, and drinking... so I need to get on this.
Another Texan thing I'd yet to make (before this round of Primo Picks, of course!) were corn chip pies. I put my own spin on these and decided that they'd be even better in mini form. Because everything is better in mini form.
Portable corn chip pies. Tiny perfection. Tailgaters, get on this.
Take a gander at all the awesome Primo Picks this month!
Mini Corn Chip Tailgate Pies
Makes 24 mini "pies"
- 1 bag HEB corn chips
- 1 can HEB borracha beans
- 1 can enchilada sauce
- 1 lb ground hamburger
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 green onion stalks, sliced
-Line 24 muffin cups with wrappers. Preheat oven to 350 degrees F and set aside.
-In a large skillet, brown hamburger. Drain off fat and stir in beans, sauce, and half of the cheese.
-Spoon into muffin cups, filling 3/4 full. Top with corn chips and remaining cheese, and bake until the cheese has just melted.
-Spoon sour cream on top of pies, and top with green onions.