Disclosure: Any post may contain links to my shop or affiliate links, which means I may receive a commission from any purchase you make. All opinions about products I use are my own. Read the full disclosure and Privacy Policy HERE.
You need to get this recipe into your Taco Tuesday rotation immediately! I made these adorable, but completely filling, taco pies for my family this week with rave reviews. This is going in our rotation as a new family favorite for sure.
First I Failed …
I tried to make individual taco pies in ramekins a few weeks ago and it didn’t turn out so well. The top was too hard and it was really hard to eat! So, I tried these adorable little springform pans and they turned out soo much better.
I’m so glad I tried again. They were sooo good and sooo filling. My husband ate 1/3 of mine that I couldn’t finish!
MORE TIPS
I had my kids help me trim excess on the tortillas. They used the springform pan as a guide and cut off any extra tortilla edges. They promptly ate them, but if they hadn’t, I could’ve baked them to make tortilla crisps for taco salad.
That leads me to my next tip, if you have some leftover ingredients, which is very common, then put on your menu to have Taco Salad a few days later (or next Tuesday if you stick things in the freezer). Taco Salad is the perfect meal that nicely uses up Taco leftovers.
And if you can’t tell from what I’ve already said – one of my biggest tips is use mini-springform pans!! They came out so nicely onto the plates. And now that I have them, I think they’d be fun for cheesecakes, mini-quiches, mini-cakes, pound cake at Christmas, and so much more!
Let’s get to the recipe. This is easier than the finished product makes you think it would be!
THE RECIPE
Mini Taco Pies
Ingredients
- 1 lb ground beef more meat to taste
- 1/4 cup taco seasoning per lb. of beef
- 24 tortillas, street taco size (makes 6 taco pies)
- 2-3 cups shredded cheese, cheddar or Mexican mix
- 2 tomatoes
- optional toppings: cilantro, green onions, sour cream, lettuce
Instructions
- Prepare your Taco meat according to the directions on the seasoning packet.
- Set your mini-springform pans into a baking sheet for easy transporting in and out of the oven.
- Set a tortilla in the bottom of each mini-pan.
- Sprinkle the tortilla with a light even covering of cheese.
- Place a spoonful of meat into each pan, spreading evenly.
- Spoon a small amount of tomatoes on top of the meat.
- Add additional/optional ingredients if you desire.
- Cover the first layer with another tortilla and follow the pattern again – (1) tortilla (2) cheese (3) meat (4) tomato (5) optional additionsI did 3 layers in my mini taco pies. After the last layer, I sprinkled the top with a little more cheese.
- Bake at 350 F for 15 minutes.
- Remove from pans to plate and cover with optional toppings of choice.
- Enjoy!
Put this recipe on your next menu and let me know what you think!
From my home to yours,
Mary
pin this post
These look great – something my family would really enjoy. I like the idea of using mini springform pans for lots of different things. I was wondering if you have any suggestions for a good way to store them (I’m sure you do!).
Do you see the gray basket in the cabinets from this post: https://creatingmaryshome.com/kitchen-shelf-hack-create-more-storage-space/ ?
It holds all my little ramekins, tiny LeCreusets, and now my little springform pans. š
Hope that helps!
Thank you – I’d somehow missed that post. I’ll have to give the basket idea a try. And now that school started this week, I’ll have to give the recipe a try, too!
Yum! Did you use corn or flour tortillas?
Yes, when I created the recipe I did. But, I’m about to try it with corn tortillas because one of my daughters just got diagnosed allergic to gluten. I think corn will work okay, but ask me again in a few weeks and I’ll verify.
Thanks! I made this (with flour) tonight, and my four-year-old son who will never eat meat at it all up! I also left the tortilla scraps on the cookie sheet with the pies, and both my kids flipped for the “chips.” Thank you!!
Thanks so much for letting me know! I always love to hear how recipes went for other people! Yay!
Also, how insensitive of me to completely gloss over the news of an allergy to gluten. I’m sorry! My six-year-old daughter is allergic to peanuts, and my son is allergic to (weirdly) peas. Allergies are so frustrating and scary. I hope you all are able to manage it smoothly. <3
Oh goodness, I don’t think you were insensitive at all. I feel really blessed that her gluten allergy appeared when she was old enough to check labels and manage so much of her allergy herself. Allergies are so frustrating and scary, but so much easier to manage when we know what they are!