I feel any day now that the taco spread (avocados, beans, cheese, chicken, etc) will turn into the “not-again” dinner that chicken was when I was growing up. Whatever dish the fillings go into — quesadillas, mega nachos, taco soup — it’s such a no-brainy strategy for my family since it’s customizable and takes practically no time at all to assemble. Last week, I was pleased to add a new one the rotation: Gorditas. All the same toppings as usual, but the cornbready “cups” were prepared in muffin tins. Pretty exciting stuff for first and second graders.
Adapted from our soon-to-be published Time for Dinner. (Pre-order now!!)
1 8.25-ounce can creamed corn
1/2 teaspoon salt
2/3 cup cornmeal
1 tablespoon unsalted butter
1/2 cup Jack cheese or cheddar
Any of the following fillings: cooked chicken (shredded or in small chunks), black beans, shredded lettuce, shredded cheddar, tomatoes, sour cream, avocado, lime
Preheat oven to 400°F. In a saucepan over medium heat, combine the corn, salt, and 1/2 cup water. Whisk in the cornmeal and cook, stirring constantly, until the liquid is absorbed, about 5 minutes. Add the butter and cheese, stirring to combine. Remove from heat.
Grease a 6-cup muffin tin. Divide the corn mixture evenly among the cups, pressing it into the bottom and up the sides to create cups. Bake until crisp, 20 to 25 minutes. Let cool for 5 minutes, then turn the corn cups out of the tin. Let kids fill with whatever toppings they choose.