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Muffin Tin Taco Pies

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Muffin Tin Taco Pies
  • Prep 30 min
  • Total 1 hr 15 min
  • Servings 6
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Get the best flavors of tacos in bite-sized servings with this easy recipe! They can double as an easy weeknight dinner or party appetizer idea.
Updated May 10, 2021

Ingredients

Crust

  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1 egg white
  • 1/2 teaspoon ground cumin

Filling

  • 1 lb lean (at least 80%) ground beef
  • 1 medium onion, finely chopped (3/4 cup)
  • 1 package (1 oz) Old El Paso™ taco seasoning mix
  • 1/2 cup Old El Paso™ Thick 'n Chunky salsa
  • 1/3 cup water
  • 1 cup shredded Mexican cheese blend (4 oz)
  • 1/4 cup chopped fresh cilantro

Toppings, if desired

  • Sour cream
  • Salsa
  • Sliced jalapeño chiles
  • Sliced ripe olives
  • Shredded lettuce
  • Chopped avocado
  • Chopped tomato
Make With
Make With
Old El Paso

Steps

  • 1
    Heat oven to 400°F. On floured surface and using floured rolling pin, roll each pie crust to 12-inch round. Cut 6 (4-inch) rounds from each crust. Firmly press rounds in bottoms and up sides of 12 ungreased regular-size muffin cups. In small bowl, beat egg white and cumin with whisk until frothy. Generously brush mixture over insides of each pastry-lined cup.
  • 2
    In 10-inch nonstick skillet, cook beef over medium-high heat 5 minutes. Add onion. Reduce heat to medium. Cook 3 minutes longer, stirring occasionally, until beef is thoroughly cooked and onion is tender; drain. Stir in taco seasoning mix, salsa and water. Cook over medium heat 5 minutes, stirring occasionally, until slightly thickened. Spoon hot beef mixture evenly into muffin cups.
  • 3
    Bake 30 to 35 minutes or until crust edges are golden brown. Sprinkle tops of pies with cheese. Bake 2 to 3 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Sprinkle with cilantro. Serve with toppings of choice.

Tips from the Betty Crocker Kitchens

  • tip 1
    To make a homemade crust for your pies, try our Two-Crust Pastry for Pies and Tarts recipe.
  • tip 2
    Brushing the pastry with an egg white before adding the filling helps seal the crust, keeping the dough crisp and flaky. It’s particularly useful with a moist filling like this one.

Nutrition

460 Calories, 28g Total Fat, 19g Protein, 32g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
460
Calories from Fat
250
Total Fat
28g
43%
Saturated Fat
12g
61%
Trans Fat
1/2g
Cholesterol
70mg
23%
Sodium
870mg
36%
Potassium
170mg
5%
Total Carbohydrate
32g
11%
Dietary Fiber
1g
3%
Sugars
0g
Protein
19g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
20%
20%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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