Ingredients: |
Ingredients: Crust
Two-Crust Pastry 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
1 egg white
1/2 teaspoon ground cumin
Filling
1 lb lean (at least 80%) ground beef SAVE $
1 medium onion, finely chopped (3/4 cup) SAVE $
1 package (1 oz) Old El Paso™ taco seasoning mix
1/2 cup Old El Paso™ Thick 'n Chunky salsa
1/3 cup water SAVE $
1 cup shredded Mexican cheese blend (4 oz)
1/4 cup chopped fresh cilantro
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Directions: |
Directions:1 . Heat oven to 400°F. On floured surface and using floured rolling pin, roll each pastry or pie crust to 12-inch round. Cut 6 (4-inch) rounds from each crust. Firmly press rounds in bottoms and up sides of 12 ungreased regular-size muffin cups. In small bowl, beat egg white and cumin with whisk until frothy. Generously brush mixture over insides of each pastry-lined cup.
2 . In 10-inch nonstick skillet, cook beef over medium-high heat 5 minutes. Add onion. Reduce heat to medium. Cook 3 minutes longer, stirring occasionally, until beef is thoroughly cooked and onion is tender; drain. Stir in taco seasoning mix, salsa and water. Cook over medium heat 5 minutes, stirring occasionally, until slightly thickened. Spoon hot beef mixture evenly into muffin cups.
3 . Bake 30 to 35 minutes or until crust edges are golden brown. Sprinkle tops of pies with cheese. Bake 2 to 3 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Sprinkle with cilantro. Serve with toppings of choice. |
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