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Muffin Tin Taco Pies
Muffin Tin Taco Pies
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Prep Time:
30 minutes
Total Time:
1 hour 15 minutes
Transform tacos into tasty, bite-sized treats perfect for weeknight dinners or party appetizers.
Ingredients:
  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1 egg white
  • 1/2 teaspoon ground cumin
  • 1 lb lean (at least 80%) ground beef
  • 1 medium onion, finely chopped (3/4 cup)
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1/2 cup thick & chunky salsa
  • 1/3 cup water
  • 1 cup shredded Mexican cheese blend (4 oz)
  • 1/4 cup chopped fresh cilantro
  • Sour cream
  • Salsa
  • Sliced jalapeño chiles
  • Sliced ripe olives
  • Shredded lettuce
  • Chopped avocado
  • Chopped tomato
Instructions:
  • Preheat oven to 400°F. Roll out each pie crust on a floured surface with a floured rolling pin to a 12-inch round. Cut 6 (4-inch) rounds from each crust. Press rounds firmly into the bottoms and up the sides of 12 ungreased regular-size muffin cups. In a small bowl, whisk together egg white and cumin until frothy. Brush the mixture generously over the insides of each pastry-lined cup.
  • In a large nonstick skillet, cook beef over medium-high heat for 5 minutes. Add onion and cook on medium heat for 3 more minutes, stirring occasionally, until beef is cooked through and onion is tender; drain any excess fat. Stir in taco seasoning mix, salsa, and water. Cook on medium heat for 5 minutes, stirring occasionally, until slightly thickened. Spoon the hot beef mixture evenly into muffin cups.
  • Bake for 30-35 minutes until crust edges are golden brown. Sprinkle pies with cheese and bake for an additional 2-3 minutes until cheese is melted. Let it sit for 5 minutes, then garnish with cilantro. Serve with desired toppings.

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