Taco Pop Tarts
Olive Oil Churros
August 13, 2018
Face Sandwiches
August 13, 2018
Taco Pop Tarts
Bring your tacos to go with these taco pop tarts! Packed with ground beef and cheese, along with a delicious variety of spices, your kids will love these in their school lunch.
Ingredients
Directions
Preheat oven to 350° F and line two baking sheets with parchment paper.
Working with one crust at a time, unroll onto your work surface and cut into six 3″ x 4″ rectangles. Repeat with the remaining crusts; cover with a towel to keep from drying out.
In a large skillet over medium-high heat, heat the olive oil until hot but not smoking. Add the beef and cook, breaking it up with a wooden spoon, until completely cooked through (no pink remaining about 10 minutes). Add all the seasonings and stir to combine. Add the corn and beans and cook for 2-3 minutes more. Remove from heat and let cool until warm.
Place six pie crust 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 few small incisions in the top to allow steam to escape. Brush with some of the beaten egg. Repeat with remaining crusts and fillings.
Bake for 15-20 minutes, or until golden brown. Serve immediately or let cool and freeze for longer storage.
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Ingredients
Directions
Preheat oven to 350° F and line two baking sheets with parchment paper.
Working with one crust at a time, unroll onto your work surface and cut into six 3″ x 4″ rectangles. Repeat with the remaining crusts; cover with a towel to keep from drying out.
In a large skillet over medium-high heat, heat the olive oil until hot but not smoking. Add the beef and cook, breaking it up with a wooden spoon, until completely cooked through (no pink remaining about 10 minutes). Add all the seasonings and stir to combine. Add the corn and beans and cook for 2-3 minutes more. Remove from heat and let cool until warm.
Place six pie crust 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 few small incisions in the top to allow steam to escape. Brush with some of the beaten egg. Repeat with remaining crusts and fillings.
Bake for 15-20 minutes, or until golden brown. Serve immediately or let cool and freeze for longer storage.