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Taco Pop Tarts

Yields12 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins

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.

Taco Pop Tarts

 4 boxes refrigerated pie crusts (total of 8 pie crusts), at room temperature
 1 tbsp Colavita Olive Oil
 ½ lb ground beef
 ½ tsp chili powder
 ½ tsp cumin
 ½ tsp onion powder
 ¼ tsp garlic powder
 ½ tsp oregano
 ½ tsp salt
 1 tsp pepper
 1 cup frozen corn, thawed
 1 cup canned black beans, drained
 1 cup shredded cheddar
 1 egg, beaten with 1 tbsp water

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.

Nutrition Facts

Servings 12