By Cristina Isabel
Tex-Mex Beef “Taco” Pies
6 steps
Prep:5minCook:35min
It’s more or less impossible to improve on the taco—one of the culinary world’s most perfect foods. Truly one of the simple pleasures in life. But leave it to our chefs to try anyway! Ever the creators, they wrapped savory seasoned ground beef in flaky crescent roll dough and topped it with sour cream-swirled guacamole and tangy quick-pickled onions. We present to you: the “taco pie.” And though this delicious riff can never take the place of the OG, what’s not to love about loaded savory pastries? (770kcal)
Updated at: Sat, 26 Aug 2023 20:08:06 GMT
Nutrition balance score
Unbalanced
Glycemic Index
49
Low
Glycemic Load
23
High
Nutrition per serving
Calories519.7 kcal (26%)
Total Fat30 g (43%)
Carbs46.4 g (18%)
Sugars12.2 g (14%)
Protein17.1 g (34%)
Sodium863.8 mg (43%)
Fiber6.1 g (22%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Prep • Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Halve, peel, and very thinly slice half the onion; dice remaining half into ¼-inch pieces. Halve lime. Trim, peel, and dice carrots into ¼-inch pieces.
Step 2
Pickle Onion • In a small microwave-safe bowl, combine sliced onion with juice from all the lime and a pinch of salt. Microwave for 30 seconds. Stir, then set aside to pickle until ready to serve.
Step 3
Make Filling • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add carrots, diced onion, a pinch of salt, and pepper. Cook, stirring occasionally, until veggies are slightly tender, 3-4 minutes. • Add beef* and Tex-Mex paste. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Remove from heat.
Step 4
Start Taco Pies • Unroll Pillsbury™️ Original Crescent Rolls on a floured work surface; separate into two rectangles. (There will be two perforated triangles per rectangle. Keep these together as best you can.) • Using a rolling pin, roll each rectangle until ⅛ inch thick, pinching the diagonal seam together and rolling over it to seal.
Step 5
Finish Taco Pies • Transfer dough rectangles to a lightly oiled baking sheet. Place one dough rectangle on each side, at least 2 inches apart (divide between 2 baking sheets for 4 servings). • Using a slotted spoon, carefully divide beef filling between dough rectangles. Spread filling out, leaving a 1-inch border. • Fold up edges of dough around filling. Bake on top rack until golden brown, 8-10 minutes. (For 4, bake on top and middle racks, swapping rack positions halfway through.)
Step 6
Finish & Serve • Meanwhile, in a second small bowl, combine guacamole and sour cream. • Divide taco pies between plates. Top with pickled onion (draining first) and dollop with creamy guacamole. Drizzle with as much hot sauce as you like. Serve.
