Growing up, my grandma used to make these incredible “Ghost Mini Taco Pies” for our family gatherings. I can still smell the savory aroma wafting through the house as she pulled the tray of perfectly golden, bite-sized tacos out of the oven. Every time I took a bite, the flavors would burst in my mouth – the seasoned ground beef, the melted cheddar cheese, the crisp taco shell. It was like a little taste of heaven in each perfectly portioned mini pie.
As I got older and started hosting my own get-togethers, I knew I had to learn Grandma’s recipe. I spent years perfecting the technique, trying to recreate that same magical experience. And let me tell you, this Ghost Mini Taco Pies recipe is the result of all that hard work – it’s become an absolute crowd-pleaser that I can’t wait to share with you.
Table of Contents
Why This Ghost Mini Taco Pies Recipe Will Become Your Go-To
The Secret Behind Perfect Ghost Mini Taco Pies
These Ghost Mini Taco Pies are unlike anything you’ve tried before. The secret is in the perfectly crisp taco shell casing that holds all the delicious fillings. No more messy, falling-apart tacos – these mini pies stay perfectly intact, making them an absolute dream to eat. And with this recipe yielding 24 mini taco pies, you’ll have more than enough to satisfy a crowd.
Essential Ingredients You’ll Need
- 1 lb ground beef
- 1 packet taco seasoning
- 1/2 cup shredded cheddar cheese
- 1 package wonton wrappers
- 1 tbsp vegetable oil
- 2 tbsp water
- Decorative ghost eyes or other toppings (optional)
Step-by-Step Ghost Mini Taco Pies Instructions
Preparing Your Ghost Mini Taco Pies
This recipe takes 35 minutes total – 20 minutes for prep and 15 minutes for cooking. You’ll need a mini muffin tin, a skillet, and a few basic kitchen tools to get started. Let’s dive in!
1- Preheat your oven to 375°F and grease a 24-cup mini muffin tin. In a skillet over medium heat, cook the ground beef until no longer pink, about 5-7 minutes. Drain any excess fat, then stir in the taco seasoning and 2 tablespoons of water. Simmer for 2-3 minutes until the sauce has thickened.
2- Unroll the crescent roll dough and cut each triangle in half to create 24 small triangles. Press each triangle into the greased mini muffin cups, pressing up the sides to create a taco shell shape.
3- Spoon about 1 tablespoon of the seasoned ground beef into each taco shell. Top each one with about 1 tablespoon of shredded cheddar cheese.
4- In a small bowl, whisk the egg with 1 tablespoon of water to create an egg wash. Brush the exposed dough of the taco shells with the egg wash.
5- Bake the Ghost Mini Taco Pies for 12-15 minutes, until the shells are golden brown and the cheese is melted.
6- Remove the tray from the oven and let the mini taco pies cool for 2-3 minutes before carefully transferring them to a serving platter. Serve hot and enjoy!
Pro Tips for Success
- Make sure to fully cook and drain the ground beef before assembling the mini taco pies. This will prevent any excess moisture from making the shells soggy.
- Cutting the crescent roll dough into smaller triangles is key for getting the perfect taco shell shape in the mini muffin tin.
- Don’t overfill the taco shells – about 1 tablespoon of filling per pie is the ideal amount.
- Brushing the exposed dough with egg wash gives the shells an amazing golden-brown color and crispy texture.
Serving and Storing Your Ghost Mini Taco Pies
Perfect Pairings for Ghost Mini Taco Pies
These Ghost Mini Taco Pies are the perfect appetizer or snack for any occasion. Serve them up at your next game day gathering, Cinco de Mayo party, or holiday potluck. They also make a great addition to a taco bar setup. Pair them with classic sides like guacamole, salsa, and sour cream. For drinks, margaritas or Mexican beer would be a delicious match. With this recipe making 24 mini taco pies and each serving being 2 mini pies, you’ll have more than enough to go around.
Storage and Make-Ahead Tips
Leftovers of these Ghost Mini Taco Pies can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them on a baking sheet and warm in a 350°F oven for 5-7 minutes until heated through. You can also freeze the baked taco pies for up to 2 months. Just let them thaw in the refrigerator overnight before reheating.
For make-ahead convenience, you can assemble the taco pies up to 24 hours in advance and keep them covered in the refrigerator until ready to bake. This makes them a breeze to whip up right before your event. Just don’t forget to brush with the egg wash right before popping them in the oven.
Variations and Dietary Adaptations for Ghost Mini Taco Pies
Creative Ghost Mini Taco Pies Variations
The possibilities are endless when it comes to customizing these Ghost Mini Taco Pies! Try switching up the protein – ground turkey or shredded chicken would both be delicious. For a vegetarian version, fill the taco shells with seasoned black beans or a spicy veggie taco filling. You could also get creative with the cheese, using pepper jack, Monterey Jack, or a Mexican cheese blend. And don’t be afraid to get seasonal – add diced roasted sweet potatoes or sautéed kale for a fall-inspired twist.
Making Ghost Mini Taco Pies Diet-Friendly
To make these Ghost Mini Taco Pies gluten-free, simply swap the refrigerated crescent rolls for a gluten-free pie crust or pre-made taco shells. For a low-carb version, use a keto-friendly dough or bake the filling in mini muffin tins without the crust. And for a vegan twist, use plant-based ground “meat” and dairy-free cheese shreds.
Frequently Asked Questions
Q: Can I use ground turkey instead of beef in this recipe?
A: Absolutely! Ground turkey would be a delicious substitute in these Ghost Mini Taco Pies. Just be sure to adjust the cooking time and seasoning to account for the leaner turkey.
Q: How many servings does this recipe make?
A: This recipe makes exactly 24 mini taco pies, with each serving being 2 mini taco pies.
Q: Can I make these ahead of time?
A: Yes, you can assemble the taco pies up to 24 hours in advance and keep them covered in the refrigerator until ready to bake. Just don’t forget to brush them with the egg wash right before popping them in the oven.
Q: How long do the leftovers keep?
A: Leftover Ghost Mini Taco Pies can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them on a baking sheet and warm in a 350°F oven for 5-7 minutes until heated through.
Ghost Mini Taco Pies
- Total Time: 35
- Yield: 24 mini taco pies
Description
These bite-sized Ghost Mini Taco Pies are the perfect Halloween or game day appetizer! Featuring a savory taco filling wrapped in a crispy wonton wrapper and baked into a spooky ghost shape, these irresistible treats are sure to be a hit at your next gathering.
Ingredients
– 1 lb ground beef
– 1 packet taco seasoning
– 1/2 cup shredded cheddar cheese
– 1 package wonton wrappers
– 1 tbsp vegetable oil
– 2 tbsp water
– Decorative ghost eyes or other toppings (optional)
Instructions
1. 1. Preheat your oven to 375°F (190°C).
2. 2. In a skillet, cook the ground beef over medium heat until browned and crumbled. Drain any excess fat.
3. 3. Stir in the taco seasoning and 2 tablespoons of water. Cook for 2-3 minutes until the mixture is well combined and thickened.
4. 4. Lightly grease a mini muffin tin. Place a wonton wrapper into each muffin cup, gently pressing it into the sides to form a little cup.
5. 5. Spoon a small amount of the taco meat mixture into each wonton cup, being careful not to overfill.
6. 6. Sprinkle the shredded cheddar cheese on top of the taco filling.
7. 7. Bake for 12-15 minutes, or until the wonton wrappers are golden brown and crispy.
8. 8. Carefully remove the ghost mini taco pies from the muffin tin and arrange on a serving plate.
9. 9. If desired, top the pies with decorative ghost eyes or other Halloween-themed toppings.
10. 10. Serve warm and enjoy!
Notes
These ghost mini taco pies can be made ahead of time and reheated in the oven before serving. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 15
- Category: Bites & Finger Foods
- Method: Baking
- Cuisine: Mexican
Conclusion
These Ghost Mini Taco Pies are the perfect bite-sized treat that will have your friends and family raving. With their crisp taco shell casings, savory fillings, and gooey cheese, they’re guaranteed to disappear quickly at any gathering. And with this recipe making 24 mini taco pies, you’ll have more than enough to satisfy a crowd. So what are you waiting for? Give this delicious recipe a try and let me know what you think in the comments below!
