Best Individual Taco Pies Recipes

TACO EMPANADAS WITH PIE CRUST + VIDEO

Steps:

• Preheat oven to 400°F.
• In a large skillet brown ground beef, red onion and Taco Seasoning Spice Blend over medium heat, breaking up to crumble.
• Add the refried beans and stir in cheese. Set aside to cool slightly. Meat mixture will thicken.
• On a lightly floured surface, roll out a pie crust to about 1/4 inch thickness. Using a 4 inch round circular mold (I used the refried beans container lid) cut 6 circles, re-rolling dough if needed. Repeat with other pie crusts for 24 circles.
• Top each dough circle with about 2 tablespoons of the filling. Fold in half and press edges with a fork to seal. (You can use a 4-inch mold or dumpling press if you have one). Place on a lined baking sheet. (See Note 3)
• Brush the tops and sides with beaten egg then pierce the top of each with a fork. Bake for about 15 minutes or until golden brown.

INDIVIDUAL TACO PIES

Steps:

• Pie crust:.
• Combine butter and water in pot over heat till melted.
• In a bowl mix flour and salt, make a well in the center.
• Add butter mix and mix until dough like.
• Turn out mixture onto a floured bench and knead lightly.
• roll out and cut out 8 circles with a glass rim approx 8 inches in diameter.
• Have a muffin tray turned upside down.
• Place each cutout onto the base of the cookie tray and mold to the base to form a cup like shape.
• Once this is done, place the cookie tray into the oven for approx 20 minutes on 300degrees.
• Pie Filling:.
• Brown chopped onion in a pan with chopped garlic clove.
• add and brown beef.
• drain off any liquids.
• add packet of powdered taco seasoning and water.
• stir till combine and thickened, add more water if needed.
• Let meat cool to at least room temperature.
• Chop tomato, peppers.
• When ready to eat, spoon meat (aprox 2 teaspoons) into pie.
• cups.
• place on a tray and put into the oven on 325 for 12-15 minutes till warmed through.
• then serves and top with rest of the ingredients.

BEEF TACO PIE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, taco seasoning and pepper. Transfer to a greased 9-in. pie plate; sprinkle with cheese., In a large bowl, combine the eggs, milk and biscuit mix just until combined; pour over cheese. Bake at 400° until a knife inserted in the center comes out clean, 25-30 minutes.

TACO HAND PIES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Mix tomatoes, onion, cilantro, jalapeno pepper, and garlic salt together in a mixing bowl.
• Cook and stir beef in a saute pan over medium-high heat until no longer pink, 5 to 7 minutes. Drain fat and return beef to the pan. Add water and taco seasoning; stir thoroughly until fully incorporated and water has been absorbed, 2 to 3 minutes. Add the tomato mixture and pepper Jack cheese,
• Lightly flour a work surface. Roll each empanada wrapper out to a 6-inch circle. Scoop 1/3 cup beef filling onto the center of each wrapper. Fold each wrapper in half to enclose the filling. Crimp edges with a fork to seal. Pierce the top of each pie twice with a fork. Transfer to the prepared baking sheet.
• Whisk egg and water together to make egg wash. Brush egg wash over the tops of the pies.
• Bake on the middle rack of the preheated oven until golden brown, about 20 minutes.

IMPOSSIBLY EASY TACO PIE

Steps:

• Heat oven to 400°F. Grease 9-inch pie plate. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in seasoning mix (dry). Spoon into pie plate; top with chilies.
• Stir milk, eggs and Bisquick mix until blended. Pour into pie plate.
• Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 8 to 10 minutes longer. Cool 5 minutes. Serve with salsa and sour cream.