Feeding the kids: Muffin tin taco pies
The muffin tin taco pie recipe can be found in "The Big Book of Pies & Tarts," by Betty Crocker (Houghton Mifflin Harcourt; $19.99). Credit: Handout
In my ongoing quest to find tasty, kid-friendly food appropriate for the whole family, this week I chose a fresh take on traditional tacos. I found the recipe in "The Big Book of Pies & Tarts," by Betty Crocker (Houghton Mifflin Harcourt; $19.99).
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.
