These cute little taco hand pies taste like a beef and bean cheesy burrito, but with a tender, flaky crust that melts in your mouth! They are fantastic whether you bake and take on the go, serve as an appetizer at your next party or eat for dinner on Taco Tuesday!
Taco Hand Pies
This week on Sunday Supper we’re sharing some amazing pie recipes. Who doesn’t love pie?? Not I!
Pies can be sweet or savory, little or big, hot or cold…basically there is something for everyone no matter your taste preference. I love that you can have pie for dinner and for dessert! I don’t think very many dishes do “double duty” like that.
The filling for these taco hand pies is a simple beef and bean concoction that tastes like those cheesy bean burritos everyone loves. Considering nearly every other recipe I post contains cheese in some way, shape or form, I’m beginning to think I have an obsession…
You may ask, “why taco hand pies? Why not stuff it in a tortilla and call it a day?” Well, let me tell you about my grandma’s amazing fried tacos.
To eat one hot and crispy straight from the frying pan is an out of this world experience. The few who have been privilege to these phenomena can attest that the crispy, flaky shell is what makes them superior to any other taco.
These pies remind me exactly of her tacos without all the grease!
These pies hold up well on the go, and I’ve even eaten them cold with tasty results!
- 1 lb ground beef
- 3 teaspoons ground cumin* see note
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon garlic
- 1/4 onion powder
- 1/4 teaspoon black pepper
- 1 can (16oz) pinto beans, with liquid
- 1 cup shredded cheese
- 2 packages of double pie crust (total 4 pie crusts)
- 1 egg, lightly beaten.
- Preheat oven to 400F.
- In a large frying pan, brown ground beef over medium heat until no longer pink. Drain grease if there is excess. Remove from heat and add all of the spices, plus the beans with liquid. Semi-mash the beans until mixture is a very thick gravy. Taste and adjust seasonings if necessary. Stir in cheese and set aside.
- Working with one crust at a time, on a lightly floured board, roll out pie crust to about 1/4 inch or less thickness. Cut into circles (I used the bean can) and top half the circles with about 2 tablespoons of taco filling. Top with another circle of pie crust and press edges with a fork to seal.
- Prick each pie with a knife and brush with beaten egg. Bake for about 15 minutes or until golden brown. Repeat with remaining 3 pie crusts.
I used a 3 1/2 inch round cookie cutter and about 2 tablespoons of filling.
You may have filling leftover. Roll up in a tortilla, serve over rice or leave another idea in the comments!
#SundaySupper Pies, both Sweet & Savory!
Sweet As Pie
- Apple Browned Butter Tart by The Chef Next Door
- Banana Cream Pie from Recipes Food and Cooking
- Blood Orange Pie from The TipToe Fairy
- Brown Sugar Pie from Hezzi-D’s Books and Cooks
- Cherry Chocolate Brownie Pie from Sew You Think You Can Cook
- Chocolate Macadamia Nut Tart from Desserts Required
- Chocolate Pudding Pie from The Bitter Side of Sweet
- Coconut Cream Pie from Family Foodie
- Easy Lemon Pie from Basic N Delicious
- Fresh Lemon Hand Pies from From Gate to Plate
- German Sweet Chocolate Cream Pie from Meal Planning Magic
- Gluten-Free Chocolate Cherry Pie from NinjaBaker
- Gluten Free Mini Irish Cream Chocolate Mousse Pies from Cupcakes & Kale Chips
- Grapefruit Pie from Culinary Adventures with Camilla
- Homemade Oatmeal Creme Pies from Pies and Plots
- Irish Cream Coffee Mud Pie from The Crumby Cupcake
- Leaf Topped Apple Pie from That Skinny Chick Can Bake
- Magic Cookie Bar Pie from Moore or Less Cooking
- Mixed Berry Hand Pies from My Imperfect Kitchen
- No Bake Blueberry Cheesecake Pie from Feeding Big and More
- No Bake Blueberry Mini Filo-Pies from Hardly A Goddess
- No-Bake Mixed Berry Cream Cheese Tart from Magnolia Days
- Orange Meringue Pie from Cindy’s Recipes and Writings
- Paifala (Samoan Pineapple Half Moon Pies) from Tara’s Multicultural Table
- Peanut Butter Chocolate Chip Pie from Sweet Mornings
- Perfect Manhattan Pie from The Texan New Yorker
- Pineapple Meringue Pie from A Day in the Life on the Farm
- Quick Swiss Apple Pie from Confessions of a Cooking Diva
- Raspberry Cheesecake Pudding Pie from Flour On My Face
- Strawberry Mascarpone Tart from Taste And See
- Beef & Red Wine Pie from Wholistic Woman
- Cauliflower Cheese Pie with Grated Potato Crust from Food Lust People Love
- Chard and Parsnip Galette from Caroline’s Cooking
- Chicken Tamale Pie from Rants from my Crazy Kitchen
- Cornish Pasties from Palatable Pastime
- Homity Pie (British Potato Leek Pie) from Curious Cuisiniere
- Italian Cheesy Artichoke and Asparagus Phyllo Pie from La Bella Vita Cucina
- Italian Hand Pies from Brunch-n-Bites
- Irish Shepherd’s Pie from The Freshman Cook
- Jamaican “No-Beef” Patties from What Smells So Good?
- Mini Swiss Quiches from Family Around The Table
- Mushroom Swiss Quiche from Renee’s Kitchen Adventures
- Pizza Rustica from Monica’s Table
- Salmon Pot Pie from Bobbi’s Kozy Kitchen
- Savory and Spicy Mincemeat Pie from eating in instead
- Shepherd’s Pie Hand Pies from Our Good Life
- Skillet Shepherd’s Pie from Life Tastes Good
- Spaghetti Pie from Grumpy’s Honeybunch
- Spicy Korean Cottage Pie from kimchi MOM
- Taco Hand Pies from Kitchen Gidget
- Weeknight Chicken Pot Pie from Books n’ Cooks
- Plus: Baked Puerto Rican Meat Pies and More Pie Recipes from Sunday Supper Movement
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