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Taco Pizza Pocket Pie

  • Prep 20 min
  • Total 40 min
  • Servings 12

Two layers of pie crust are stuffed with spicy taco filling and twisted into a savory, sombrero-inspired ring. Quick, simple and perfect for a fiesta! MORE + LESS -

Cheeky Kitchen Cheeky Kitchen
May 19, 2015

Ingredients

2
pounds ground beef
2
packets Old El Paso™ spicy taco seasoning mix
1
cup water
3
cups Colby Jack cheese, shredded
1
(2 crust) box Pillsbury™ Refrigerated Pie Crust
3/4
cup sour cream
1
avocado, diced
1
cup diced tomatoes
1/4
purple onion, finely chopped
4-5 scallions, diced
1
jalapeño, diced (optional)

Steps

Hide Images
  • 1
    Preheat oven to 350º F. Line a pizza pan or pizza stone with parchment paper.
  • 2
    In a large skillet, brown ground beef. Add Old El Paso™ seasoning and 1 cup of water. Cook, stirring constantly, until the mixture liquid is reduced. Sprinkle with cheese and stir together until melted. Remove from heat and allow to cool slightly.
  • 3
    Unroll 1 Pillsbury™ pie crust onto the parchment-lined pizza pan. Place about 1 cup of the meat mixture in the center of the ring. Spoon the rest of the meat mixture in a ring around the center of the ring, leaving about 1” of crust on both sides of the ring—both between the edge of the pizza and the mound of meat in the center.
  • 4
    Unroll the second Pillsbury™ pie crust. Roll it out slightly thinner with a rolling pin, then gently place the dough over the meat mixture. Place a bowl over the center mound of meat, carefully pressing the pie crust down to create a mound in the center of the crust. Use a fork to pierce around the edges of the bowl, seaming together the top and bottom. Remove the bowl.
  • 5
    Fold the bottom edge of the pie crust up over the top edge. Use a fork to press the two crusts together and create a decorative edge.
  • 6
    With a sharp knife, slice the second ring of pie crust into 2” pieces. Twist each piece to the right, so the meat mixture in each piece is facing upward. Mold each piece as needed to make them look uniform around the entire ring.
  • 7
    Bake for 18-25 minutes, or just until the pie crust turns golden brown. Remove and cool slightly.
  • 8
    Serve topped with sour cream, cheese, avocado, tomatoes, onion, scallions, and jalapeno.

Expert Tips

  • For best results, set the pie crust out 30 minutes before using to soften the crust.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
270
% Daily Value
Total Fat
30g
46%
Saturated Fat
14g
70%
Trans Fat
1/2g
Cholesterol
85mg
29%
Sodium
780mg
32%
Potassium
300mg
9%
Total Carbohydrate
22g
7%
Dietary Fiber
1g
5%
Sugars
1g
Protein
21g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
4%
4%
Calcium
25%
25%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
  • 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!

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