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Mini Taco Pies Two Ways

These Mini Taco Pies are made two ways to satisfy everyone’s taste buds on game day or any time the craving for a snack with kick hits!
Course Appetizer, Main Course
Cook Time 20 minutes
Servings 6
Author Jessica

Ingredients

FOR BEEF TACO PIES

  • Refrigerated biscuit dough 8 count
  • 1/2 pound ground beef
  • 1/2 package of taco seasoning wrap up the other half to use another time
  • 1/2 cup water
  • 1/4 cup shredded cheddar
  • 1/4 cup Pace® Picante Sauce Medium
  • Salt and pepper to taste

FOR CHICKEN TACO PIES

  • Refrigerated biscuit dough 8 count
  • 1 cup cooked shredded chicken
  • 1/4 cup Pace® Picante Sauce Mild
  • 1 small lime juiced
  • 1/4 cup chopped red onion
  • 1/4 cup chopped green bell pepper
  • 2 tbsp. fresh cilantro chopped
  • Salt and pepper to taste

Instructions

FOR THE BEEF TACO PIES

  • Preheat oven to 350º. Prepare a muffin tin with non-stick cooking spray.
  • On a flat surface, roll out refrigerated biscuits until each one is nice and flat.
  • Gently press each biscuit into the muffin tin.
  • Bake for 8-10 minutes, or just until they begin to turn golden brown.
  • Remove biscuits from oven and flatten the center of each biscuit down with a spoon.
  • While biscuits are baking, brown the ground beef in a skillet over medium heat.
  • Drain excess fat, then stir in 1/2 package of taco seasoning and 1/2 cup water.
  • Stir in picante sauce and cook until mixture thickens.
  • Spoon taco meat evenly into biscuit cups. Sprinkle shredded cheddar evenly over each cup.
  • Bake for another 5 minutes or until cheddar is completely melted. Season with salt and pepper and serve with extra picante sauce.
  • Makes 8 mini taco pies.

FOR CHICKEN TACO PIES

  • Preheat oven to 350º. Prepare a muffin tin with non-stick cooking spray.
  • On a flat surface, roll out refrigerated biscuits until each one is nice and flat.
  • Gently press each biscuit into the muffin tin.
  • Bake for 8-10 minutes, or just until they begin to turn golden brown.
  • Remove biscuits from oven and flatten the center of each biscuit down with a spoon.
  • While biscuits are baking, add shredded chicken into a skillet and heat over medium.
  • Stir in picante sauce, lime juice, onion, and peppers. Continue cooking chicken mixture until peppers and onions soften.
  • Spoon chicken evenly into biscuit cups.
  • Bake for another 5 minutes. Season with salt and pepper and top with fresh cilantro. Serve with extra picante sauce.
  • Makes 8 mini taco pies.