Muffin Tin Taco Pies Recipes

SPICY MUFFIN TIN TACOS

Spicy Muffin Tin Tacos image

Provided by Food Network Kitchen

Time 35m

Yield 6 servings

Number Of Ingredients 16

Ingredients

Nonstick cooking spray, for spraying the muffin tins and tortillas
Six 6-inch flour tortillas
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
1/2 onion, finely chopped
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon Worcestershire sauce
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon garlic powder
12 ounces ground beef chuck
1 cup black bean and corn salsa
2 cups shredded iceberg lettuce
Shredded Cheddar, guacamole and sour cream, for topping

Steps:

Preheat the oven to 425 degrees F. Spray a 6-cup jumbo muffin tin with nonstick cooking spray. Gently fold the tortillas in half, then in quarters. Place 1 in each cup of the tin and unfold to make a cup. Spray the tortillas all over with nonstick cooking spray. Sprinkle with a pinch of salt. Bake until golden, 8 to10 minutes. Let cool.
Meanwhile, heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 2 minutes. Add the chili powder, cumin, coriander, Worcestershire, oregano, paprika and garlic powder; cook, stirring, until the onion is coated, about 1 minute.
Add the beef, 1/2 teaspoon salt and a few grinds of pepper to the skillet. Cook, breaking up the meat with a spoon, until no longer pink, about 5 minutes. Add the salsa and bring to a simmer. Reduce the heat to medium and cook, stirring occasionally, until the juices are slightly thickened, about 4 minutes. Season with salt and pepper.
Fill each taco cup with a thin layer of lettuce and then the beef mixture. Top with Cheddar, guacamole and sour cream as desired.

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

TACO PIES

Taco Pies image

This is an easy, quick recipe using hamburger.

Provided by Carole

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 8

Number Of Ingredients 10

Ingredients

2 (9 inch) deep dish frozen pie crusts, thawed
1 pound ground beef
1 (16 ounce) can refried beans
1 onion, chopped
1 cup crushed tortilla chips
1 cup shredded Cheddar cheese
2 cups shredded lettuce
1 large tomato, diced
sour cream
black olives

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.

Nutrition Facts : Calories 596.2 calories, Carbohydrate 37.3 g, Cholesterol 76.4 mg, Fat 40.9 g, Fiber 4.5 g, Protein 19.9 g, SaturatedFat 16.8 g, Sodium 695.9 mg, Sugar 3.6 g

MUFFIN TIN CHICKEN TACOS

Muffin Tin Chicken Tacos image

Taco night, meet the muffin tin. This fun new twist on tradition will add some variety to the favorite dinner of everyone's week.

Provided by By Jessica Walker

Categories Dinner

Time 35m

Yield 12

Number Of Ingredients 7

Ingredients

6 Old El Paso™ flour tortillas for burritos (8 inch; from 11-oz package)
1 cup shredded cooked chicken breast
1 cup Old El Paso™ Thick 'n Chunky salsa
1/2 cup shredded Cheddar cheese (2 oz)
Shredded lettuce, if desired
Sour cream, if desired
Additional Old El Paso™ Thick 'n Chunky salsa, if desired

Steps:

Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
Using 4-inch round cookie cutter, cut 2 rounds from each tortilla. Place rounds on microwavable plate; microwave on High 15 seconds to soften. Place each in muffin cup, using bottom of small juice glass to press into each cup.
In medium bowl, toss chicken with 1 cup salsa. Place 1 teaspoon cheese in bottom of each tortilla-lined cup; add 1 heaping tablespoon chicken mixture to each. Top each with another teaspoon of cheese.
Bake 18 to 20 minutes or until cheese is melted and tortillas are crisp.
To serve, top each with lettuce, sour cream and additional salsa or your favorite taco toppings.

Nutrition Facts : Calories 110, Carbohydrate 12 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 0 g, TransFat 1/2 g

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