Emily Nelson's Mini Taco Pies

Mini Taco Pies


1 box refrigerated pie dough sheets (14.1 oz), brought to room temperature

3/4 lb ground beef

1 tsp olive oil

1 packet taco seasoning

1/2 cup water

1/2 cup black beans, drained and rinsed

1/4 cup shredded cheddar cheese

1 egg, lightly beaten

1/2 tsp water

guacamole, salsa, and/or sour cream for dipping


Preheat oven to 425 degrees. Heat ground beef in a large skillet over medium heat, breaking apart until its cooked through. Add taco seasoning packet and 1/2 cup water to ground beef and and allow to simmer for a few minutes to allow seasoning to incorporate. Stir in black beans, remove from heat and set aside to cool.

Sprinkle flour over a work surface. Roll out one sheet of dough. Cut dough into circles using a 3 inch biscuit cutter, re-rolling scraps as necessary. Repeat with remaining dough. Arrange half of the circles on a baking sheet that has been sprayed with cooking spray. Place a tablespoon of meat mixture on the dough circles, top with roughly a half teaspoon of cheese. Place the other circle halves over the meat and cheese mixture. Pinch edges together with the tines of a fork. Combine egg and water in a bowl. Brush egg wash over the top of each hand pie.

Bake in the oven for 13-15 minutes or just until golden. Remove from oven and let cool slightly before serving. Serve with your choice of guacamole, salsa, sour cream or other taco fixings.

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