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Mini Taco Pies are a great twist on traditional tacos. These would make awesome party appetizers too. I usually make these as one big pie, but I thought the the mini pies would be fun. It’s just one more way for me to squeeze tacos into the menu. These are made with ground beef, but chicken or shredded beef would also be great. Give these a try next time you’re thinking about tacos.
Mini Taco Pies
1 pie crust, unbaked
2 lbs ground beef
1/4 cup tex-mex seasoning
1/4 cup water
1 1/2 cups cheddar cheese, shredded
4 green onions, chopped
1 head lettuce, shredded
Brown ground beef in a skillet, drain excess fat. Stir in tex-mex seasoning and water. Simmer for 10 minutes. Roll out pie crust to about 1/4 inch thickness and cut into 3 inch circles; my crust made 18 circles. Press each circle over the bottom side of a muffin tin, prick bottoms with a fork and bake at 400 degrees for 20 minutes, or until lightly browned. Place mini pie shells right side up on a baking sheet and fill with about 1/4 cup of seasoned ground beef. Sprinkle each pie with cheese. Bake for an additional 7-10 minutes or until cheese has melted. Serve over lettuce with sour cream, salsa and green onions.