This is a brilliant way to make an appetizer party ring. We'll show you how to do it easily.
Tacos are one of the most popular recipes on the web. And why not? When it comes to quick, tasty dinners that everyone loves, the taco wins every time. Serve them in classic corn tortillas, or get creative. From spicy little Korean street tacos to 7-Layer Taco Dip, the basic taco has become a mealtime fusion favorite, taking on twists from every continent, cuisine, and flavor combo.
And here’s one more: the Taco Pizza Pocket Pie. We found this inspiration by Inspired Dreamer and adapted ours with cheesy taco filling. I love the nod to a sombrero—what a great way to feed your next fiesta!
Once the taco pockets are baked to golden, they’re topped with all the taco filling faves—diced avocados, ruby red tomatoes, purple onions, jalapenos, and cilantro.
If you’ve ever loved a taco, prepare to open your heart a leetle bit wider. Because this Taco Pizza Pocket Pie is about to become an all-time favorito.
Ready to get one in your own kitchen? Grab a package of Pillsbury™ Pie Crusts and I’ll walk you straight through the steps.
Start by unrolling one pie crust and placing it on a parchment-lined pizza sheet or baking stone. Press the crust a little to spread it out slightly and form a nice round circle.
Now nab yourself two packets of Old El Paso™ taco seasoning, two pounds of ground beef, and hit the stove.
Cook up the meat, add the taco seasoning, then mix in cheese until melty. The recipe will walk you through all the nitty gritty details you need to know measurement-wise.
Once your meat is browned and spiced (and slightly cooled—you don’t want it too hot or it will over-soften the pie crust and make it hard to wrap), spoon it into your pie crust. A mound of meat in the center, and a ring of meat about an inch away from the edge.
Now open your second pie crust and run a rolling pin over it. You just want to slightly stretch it out so it completely covers the meat mixture, with room to come over the edge of the pie.
Gently drape the pie crust over the meat. Leave it there for about a minute, and let the pie crust start to soften and mold its way around the meat. Gather a little bit of the pie crust around the center mound to make the next step extra-easy.
Press a 4-inch bowl over the center mound. Slowly press it over the pie crust, gently working it down so it doesn’t break the pie crust. This part of the process can be a little bit finicky, so be patient! Starting with a room-temperature pie crust really helps make this step go smoothly.
(Chef hack: If worse comes to worst and your pie crust tears, just cut another circle of pie crust and lay it over the center piece. Works like a charm!)
Use a fork to press indentations around the edges of the bowl. This will give you a nice little decorative ring in the center and also helps to seam together the two layers of pie crust in the middle of the ring.
With a sharp knife, slice the outer ring into 2-inch pieces.
Now grab a small spatula or knife and gently lift each piece, twisting it 90 degrees to the right, so the meat mixture is facing upward.
Mold each piece as needed to give each piece a nice, consistent shape.
Now it’s time to bake! Cook the pizza in a preheated oven for 18-24 minutes, or just until golden brown around the edges.
Remove the pizza from your oven, allow it to cool slightly as you prep your favorite toppings. Sour cream, cheese, diced jalapenos, onions, tomatoes, cilantro. It’s all good!
Invite guests to build their own pieces, or pile toppings on each pocket before serving. Either way, everyone is going to LOVE this Taco Pizza Pocket Pie. Enjoy!
Brooke blogs at Cheeky Kitchen, where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's Tablespoon profile to see what she cooks up next!