Muffin Tin Taco Pies
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.
Ingredient
- 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
Direction
- 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.
- 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.
- 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.
