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Muffin Tin Taco Pies

Muffin Tin Taco Pies
  • Prep 30 min
  • Total 1 hr 15 min
  • Servings 6
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
Make With
Make With
Old El Paso

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

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.

  • To make a homemade crust for your pies, try our Two-Crust Pastry for Pies and Tarts recipe.
  • 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 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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