I get tired of Taco Tuesday, but variation comes with a challenge. Taco Tuesday is looked forward to by the little monsters and produces joyful cheering by all. I know if I’m going to try to switch things up, it better
be good! I didn’t think taco pastries would disappoint.
Yes, it did complicate things a bit, but not by much. Cutting those shells out of the package annoys me and getting my hands on some dough is always a bit satisfying, especially when I’m not making it from scratch.
Preheat oven to 350º.
Heat about 2 Tbsp olive oil in a large skillet. Slice 1/2 onion, thinly. Brown onion in heated skillet until onion starts to brown. Add 1/2 lb very lean ground beef. I use organic. Once beef is browned and no pink remains, add 1 package of reduced-sodium taco seasoning and 1/4 cup canned tomatoes with sauce. Break up any large pieces of tomatoes with spatula and combine well.
Add 1 can rinsed and drained black beans and 1 can rinsed and drained corn into skillet. Mix well. Maintain at medium-low temperature, stirring occasionally while preparing pastry.
Roll out slightly thawed pie crusts onto a cutting board and slice into squares or rectangles. I used three boxes, so about 6 pie crusts for a family of 6 and we had plenty of leftovers. We even froze several tarts for lunches, after school snacks or a last minute dinner. Place one layer of cut crust onto a parchment or silicone mat-lined baking sheet.
Top each square with 2 heaping Tbsp of beef, onion, bean and corn mixture. Top taco mixture with about 1 Tbsp of shredded cheese. I used Mexican blend but, any shredded cheese will do.
Top each with more cut pastry and seal each side by gently pressing edges with a fork. Baste tarts with egg wash (whisk one whole egg with a bit of water for a nicely browned and slightly glossy finish). Cut a cross shaped slit into center top of tarts. Bake for 20 minutes or until nicely browned on top. Serve with fresh, sliced avocado, cilantro and low-fat sour cream for dipping.
These would make a great appetizer! Serve with a choice of dipping sauces; lime sour cream, cilantro aioli or guacamole. Make this a vegetarian meal by simply leaving out the meat. Add more beans to replace beef, using black beans, pinto beans or vegetarian refried beans.
*something you may not know:
beans make a superior plant-based meat substitute as they are packed with protein, folate, fiber, iron, potassium, B vitamins and antioxidants! Plus, they’re low in fat!
Beans prevent heart disease, lower cholesterol, fight cancer, manage diabetes and can even help you lose weight!
- 2 boxes refrigerated pie crusts, at room temperature (each box should contain 2 pie crusts)
- 1 tablespoon olive oil
- 1/2 onion, thinly sliced
- 1/2 pound lean ground beef
- 1 tablespoon taco seasoning
- 1 cup frozen corn, thawed
- 1 cup canned black beans, drained
- 1 cup shredded cheddar
- 1 egg, beaten with 1 tablespoon water
- Preheat oven to 350 F.
- In a large skillet over medium-high heat, heat the olive oil until hot but not smoking. Sauté the onion for 5 minutes. Add the beef and cook, breaking it up with a wooden spoon, until completely cooked through (no pink remaining). Add the taco seasoning and stir to combine. Add the corn and beans and cook for 2-3 minutes more. Remove from heat and let cool until warm.
- Line two baking sheets with parchment paper or a silicone mat. Unroll each pie crust onto a large chopping board and cut into six 3″ x 4″ rectangles. Repeat with remaining crusts.
- Place six pastry rectangles on one of your prepared baking sheets.
- Top with a spoonful of the beef filling, followed by a handful of shredded cheese.
- Top with six more crusts and gently press around the edges. Use a fork to crimp and seal; make a small "X" in the top to allow steam to escape. Brush each tart with egg wash.
- Serve with freshly sliced avocado, fresh chopped cilantro and low-fat sour cream.
- Freeze any leftovers between sheets of parchment paper and re-heat in a toaster oven.
Adapted from babble.com
These were a hit!
Time savers: Use dehydrated onion or onion powder as a substitute for fresh (use 1 Tbsp dried, minced onion or 1/2 Tbsp onion powder). Stack pastry sheets to cut all at once. The egg wash can be skipped and you can use a store bought guacamole of choice instead of chopping fresh avocados.