Mini Taco Pies
Course: Appetizers and SnacksDifficulty: EasyServings
20
servingsPrep time
40
minutesCooking time
28
minutesCalories per serving
220
kcalThese little guys are amazing for taking them away with you on a travel or just biting them at home while watching your favorite show and enjoying life. They combine two amazing properties that usually don’t go together.
These Taco pies are very juicy and tender, but they also have a good rigid base that doesn’t make your hands very oily while eating and support each mini pie well enough to put them into a container when you go out to nature or just on a road trip. This dish is Mexican-inspired, but with a cupcake base, it almost makes it better than a traditional Mexican Taco. I made this neutral-flavored and tender, but if you’d like a more spicy version feel free to use a hotter Mexican salsa.
These Taco pies are very juicy and tender, but they also have a good rigid base that doesn’t make your hands very oily while eating and support each mini pie well enough to put them into a container when you go out to nature or just on a road trip. This dish is Mexican-inspired, but with a cupcake base, it almost makes it better than a traditional Mexican Taco. I made this neutral-flavored and tender, but if you’d like a more spicy version feel free to use a hotter Mexican salsa.
Ingredients
460 g (1 lb) Store-Bought Pie Crust
1 cup of cooked red or brown beans (canned beans can be used)
1 chopped onion
1 can of canned corn
300 g (10 oz) minced meat (beef)
1 cup of shredded cheese mix (Cheddar, Emmental, Gouda)
1/2 cup salsa
Vegetable oil for frying
1 tbsp taco seasoning
Salt, pepper to taste
Butter for cupcake mold
Directions
- Saute the onion in vegetable oil until it becomes soft
- When the onion is ready, add the minced meat to the pan and cook until it turns brown
- Now add beans and salsa. Cook for about 2 minutes.
- At the very end, add corn, taco seasoning and cook for another minute. The filling is ready!
- Now let’s do the base. Cut out circles of the same size from the dough.
- Grease a cupcake pan with butter.
- Lay dough circles on the bottom of the mold. One circle per mold. Pierce them with a fork to allow air to pass through, so it doesn’t bubble while baking.
- Spread the filling on top. For me it was 1 tablespoon and a half for each mold.
- Sprinkle everything with cheese on top and bake in a preheated oven for 30 minutes at 180 degrees CĀ° (356 F).
- When ready, these tacos come out of the mold very easily and they disappear from the plate just as easy. š This is a great snack for traveling or just to please your family! Trust me, they will love these incredible taco pies.
