Ghost Mini Taco Pies

These mini taco pies are taco-seasoned ground beef and cheese baked in rounds of refrigerated pie crust, made in a muffin tin. You cut circles from the crust, press them into the cups, fill them with beef and diced tomatoes with green chilies, top with shredded cheese and bake. Lettuce, sour cream, salsa and olives go on after baking. The recipe makes 12 mini pies in 35 minutes.

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The pies can be made ahead and reheated, which helps for a party.

What Goes in the Pies

The recipe card at the bottom has the quantities. This is what each ingredient does.

• Ground beef (1 pound): the savory base of the filling. Brown it well and drain the excess grease before adding the seasoning.
• Taco seasoning (1 packet): stands in for a shelf of separate spices.
• Diced tomatoes with green chilies (1 can): add moisture, some acidity and a mild heat.
• Refrigerated pie crusts (1 package): a flaky shell that saves the time of making dough.
• Shredded cheese (1 cup): melts on top and helps hold the filling together.
• Toppings: shredded lettuce (1 cup), sour cream (1 cup), salsa (1 jar) and sliced black olives (1 can), added as you like.

Filling and Baking

Heat the oven to 400°F (200°C). Brown the beef in a skillet over medium heat and drain it. Stir in the taco seasoning and the tomatoes with green chilies and simmer for 5 minutes. Roll out the pie crusts, cut them into circles and press them into a muffin tin. Fill each one with the beef mixture and add cheese.

Bake for 15 to 20 minutes, until the crust is golden brown. Let the pies cool slightly before serving, then add lettuce, sour cream, salsa and olives.

• Season the beef well. Proper browning before the seasoning and tomatoes go in adds a lot of flavor.
• Blind-bake for a crisper crust. Baking the crust circles for a few minutes before filling them helps keep them from getting soggy.
• Prep while the oven heats. Get the ingredients ready while the oven preheats.

Variations

• Vegetarian: replace the beef with black beans, corn and diced bell peppers, seasoned with taco spices.
• Spicy: add jalapeños or extra diced green chilies to the beef, or use a spicy salsa.
• Cheesier: mix cream cheese into the shredded cheese before baking.
• Other toppings: fresh cilantro, a squeeze of lime, avocado or diced onions.

Serving Ideas

Salsa and sour cream are the usual dips, and guacamole, spicy queso or a drizzle of ranch dressing also work. For drinks, a fruity sangria or a margarita suits a party, and lime-infused sparkling water is a non-alcoholic option.

Time and Nutrition

Prep takes 15 minutes and baking takes 20, for 35 minutes in total. One mini pie has about 200 calories, 12 grams of fat (5 grams saturated), 30 milligrams of cholesterol, 500 milligrams of sodium, 15 grams of carbohydrates, 1 gram of fiber, 2 grams of sugar and 10 grams of protein.

FAQ

Can I make them ahead of time?

Yes. Bake them, refrigerate them and reheat before serving.

How long do they keep in the fridge?

In an airtight container, about 3 to 4 days. Reheat them in the oven for the best result.

Can I make a vegetarian version?

Yes. Use black beans in place of the ground beef, or add jalapeños for heat. Avocado and diced onions work as toppings.

Are they suitable for kids?

They are easy to eat by hand, and the toppings can be changed to suit what children like.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us