TACO HAND PIES
These taco pies are easier to handle than those regular tacos you need two hands to keep the the shells from cracking and the fillings from falling out. Pico de gallo and pepper Jack cheese round out the flavors of the taco beef. Taco hand pies are perfect for parties and on-the-go meals. Serve with picante sauce for dipping.
Provided by bd.weld
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Time 55m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 226.2 calories, Carbohydrate 22.9 g, Cholesterol 43.5 mg, Fat 9.9 g, Fiber 1.3 g, Protein 11.7 g, SaturatedFat 3.7 g, Sodium 438.5 mg, Sugar 1 g
INDIVIDUAL TACO PIES
Make and share this Individual Taco Pies recipe from Food.com.
Provided by smallz
Categories Savory Pies
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 351, Fat 19.2, SaturatedFat 9.1, Cholesterol 60.8, Sodium 294.5, Carbohydrate 28.8, Fiber 1.8, Sugar 2.2, Protein 15.2
EASY TACO PIE
Tacos meat and fillings meet packaged crescent rolls for an easy dinner that your whole family will love. Serve with shredded lettuce, salsa, cheese, and sour cream.
Provided by Michelle Blum
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare a large deep-dish pie pan with cooking spray.
- Heat a large skillet over medium-high heat. Break ground beef into small pieces and add to hot skillet; cook and stir until the beef is crumbly and no longer pink, 7 to 10 minutes. Drain and discard any excess grease. Season drained beef with taco seasoning.
- Press refrigerated dough into the bottom of the prepared pan. Spread refried beans in an even layer onto the dough. Spread sour cream into a layer atop the refried beans. Sprinkle ground beef evenly over the sour cream; top with salsa and Cheddar cheese.
- Bake in the preheated oven until cheese is melted and bubbly and crust has browned, 25 to 30 minutes.
Nutrition Facts : Calories 569.6 calories, Carbohydrate 33.5 g, Cholesterol 97.7 mg, Fat 35.1 g, Fiber 4.2 g, Protein 27.8 g, SaturatedFat 16.8 g, Sodium 1418.2 mg, Sugar 5.3 g
EASY BAKED TACO PIE
Find out how to make this Easy Baked Taco Pie. From ground beef and veggies to the dollop of sour cream on top, this Easy Baked Taco Pie has it all.
Provided by My Food and Family
Categories Home
Time 50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375ºF.
- Brown meat with onions and chili powder in large skillet on medium-high heat. Add tomatoes and corn; cook 5 min. or until heated through, stirring occasionally.
- Spoon 1 cup meat mixture into 2-qt. round casserole; cover with 3 tortillas, overlapping if necessary to fit in dish. Top with 2 cups of the remaining meat mixture and 1/2 cup cheese. Cover with remaining tortillas and remaining meat mixture; cover.
- Bake 25 to 30 min. or until heated through. Top with remaining cheese; bake, uncovered, 5 min. or until melted. Cut into wedges. Serve topped with sour cream.
Nutrition Facts : Calories 460, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 80 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 34 g
IMPOSSIBLY EASY TACO PIE
It's no surprise as to why this impossibly easy taco pie has over 700 positive reviews from your fellow home cooks. With 15 minutes of prep and a handful of ingredients, it's the easiest way to turn a pound of ground beef into a five-star supper. Once the cheese bubbles and bakes, this pie is a blank canvas for all your favorite taco toppings. Shredded lettuce, juicy tomatoes, sliced avocados and sour cream are just jumping-off points, feel free to get creative-this pie knows no limits!
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 305, Carbohydrate 13 g, Cholesterol 130 mg, Fiber 1 g, Protein 22 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 630 mg
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MINI TACO HAND PIES RECIPE | LAND O’LAKES
From landolakes.com
Servings 8Calories 240 per serving
- Place 2 quarters cheese onto half of each piece of dough 1/2-inch from edge. Top with 1/4 cup taco mixture, 1 tablespoon chopped tomato and 2 quarters cheese. Brush edges of dough with egg. Fold dough over filling, aligning edges. Press edges with fork to seal.
- Place onto greased baking sheet. Brush tops with egg. Bake 10-12 minutes or until golden brown.
ONE PAN TACO PIE & SIMPLE RECIPE - OLD EL PASO
From oldelpaso.ca
Servings 4Total Time 30 minsCategory Tacos
- Heat oil in a large oven-safe skillet over medium heat. Add onion and green pepper and cook, stirring until slightly softened, 3-4 minutes. Crumble in vegetable ground mix, Old El Paso Taco Seasoning and water; cook, stirring until hot, 1-2 minutes. Stir in lentils and all but ¼ cup of the tomatoes. Transfer into a bowl.
- Clean the skillet, then spray with oil. Line bottom with Old El Paso Large Soft Tortillas, overlapping with the edge of tortillas touching the rim of pan. Scrape taco pie mixture over tortillas, smoothing the top. Sprinkle with reserved tomatoes and top with the cheese.
MINI TACO PIES RECIPE - TABLESPOON.COM
From tablespoon.com
Cuisine MexicanCategory DinnerServings 12Total Time 25 mins
- Brown beef in a skillet and drain the fat. Add the taco seasoning mix and water called for on the package and simmer for 4-5 minutes. Set aside.
- In a medium bowl mix the Bisquick™ and water until blended. The mixture will be thick and the texture of pizza dough. Press 1-2 tablespoons of dough in the bottom of each muffin tin and press slightly up the sides.
- Spoon about 1-2 tablespoons of taco meat over the top of each dough filled tin. Next spoon about 1-2 teaspoons of black beans over the taco meat in each of the muffin tins.
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