MUFFIN TIN TACO PIES

Muffin Tin Taco Pies image

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.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h15m

Yield 6

Number Of Ingredients 17

Ingredients

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 egg white
1/2 teaspoon ground cumin
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
Sour cream
Salsa
Sliced jalapeño chiles
Sliced ripe olives
Shredded lettuce
Chopped avocado
Chopped tomato

Steps:

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.

Nutrition Facts : Calories 460, Carbohydrate 32 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 1 g, Protein 19 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 0 g, TransFat 1/2 g