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Prep 30min
Total1hr15min
Servings6
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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
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
Toppings, if desired
Sour cream
Salsa
Sliced jalapeño chiles
Sliced ripe olives
Shredded lettuce
Chopped avocado
Chopped tomato
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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.
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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.
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