Mini Taco Beef and Bean Pies

A white cake stand holds several round, golden-brown hand pies with crimped edges and small slits in the center.

Mini Taco Beef and Bean Pies

Taco seasoned beef, pinto beans and cheese all wrapped in one delicious package, these Mini Taco Beef and Bean Pies are so easy to make, and so good to eat.

Course Appetizer, Lunch

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings mini pies

Calories 137kcal

Author Kylee Ayotte

Ingredients

1 pound lean ground beef
1 can pinto beans undrained
3 tablespoons taco seasoning
1 cup cheddar cheese
4 pie crusts (2 packages storebought)
32 small cubes of cheddar optional
1 beaten egg

Instructions

Preheat oven to 400℉.
In a large skillet, cook 1 pound lean ground beef over medium heat until fully cooked – drain excess fat.
Pour half the can of beans in a bowl and mash until smooth. Combine with remaining beans (with the liquid) and add to the ground beef.
Stir in 3 tablespoons taco seasoning, and test for flavor.
Remove from heat, and fold in 1 cup cheddar cheese.
Roll out the 4 pie crusts a little thinner than it already is. Cut into circles.
Scoop a rounded tablespoon of filling onto half of the circles, and place a cube of cheddar into each, before topping with the remaining pastry circles.
Use a fork to enclose the pies and seal.
Cut a small slit with a knife in each pie, and brush with 1 beaten egg.
Place on cookie sheets, and bake in the pre-heated oven for about 15-20 minutes.

Notes

If freezing, put the pies close together on a cookie sheet and freeze until firm. When frozen – add to a zip top bag and seal. Bake from frozen Brush with egg, and bake 20-25 minutes or until fully cooked.

Nutrition