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.
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.
Servings 12