Best Taco Pies Recipes

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.

MUFFIN TIN TACO PIES

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.

TACO PIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bake pie crusts following package directions, but cutting the bake time in half.
• In a large, heavy skillet over medium-high heat, cook the ground beef until evenly brown; drain excess fat.
• Place half the refried beans in each pie shell, smearing over the bottom and the sides of the partially baked shells. Spread a layer of ground meat over the beans, and top with the onion, crushed tortilla chips, and cheese.
• Bake 15 to 20 minutes, or until the crust is golden brown, and the cheese is bubbly. Top with lettuce, tomato, sour cream, and black olives.

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.

MUFFIN TIN TACO PIES

Steps:

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