The Pioneer Woman Tasty Kitchen
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Gorditas

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

These corn cups are a great way to rev up taco night! Easy and delicious!

Ingredients

  • FOR THE SHELLS:
  • 1 can (14.5 Oz. Can) Creamed Corn
  • 1 cup Water
  • 1 teaspoon Salt
  • 1-⅔ cup Corn Meal
  • 2 Tablespoons Butter
  • 1 cup Shredded Mexican Cheese
  • FOR THE TOPPINGS (USE WHATEVER YOU PREFER):
  • 1 pound Prepared Taco Meat
  • 1 can (15 Oz. Size) Black Beans, Drained
  • 2 cups Other Optional Toppings: Shredded Cheese, Diced Tomatoes, Cilantro, Sour Cream, Etc.

Preparation

Preheat oven to 400ºF. In a medium-sized sauce pan, add creamed corn, water and salt. Heat on medium-high, stir and add corn meal; cook until thick. Add butter and cheese. (I added a bit more water here until I could get it all blended well. Use your discretion.)

Drop by heaping tablespoons into a well-greased muffin tin. Press the batter up the sides of each hole using a tart shaper and your fingers.

Bake 20–25 minutes. Allow to cool for 5 minutes. Remove from the pan and fill individual cups as you please. Top as desired.

Dig in!

This recipe was found at A Little Bit Crunchy, A Little Bit Rock and Roll.

One Comment

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on 5.9.2011

Oh my goodness, these look scrumptious! and so simple to boot. Thank you.

One Review

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Linda on 4.10.2012

These are wonderful! I have used them for beef or chicken and it held up wonderfully. It is also great as just a muffin. I am baking them today empty to fill with chili, so it will be like a cornbread bowl.

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