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“A Tex-Mex flare to my pot pie recipe. Cooked in large muffin pan.”

Ingredients Nutrition

  • 1 lb extra lean ground beef
  • 2 ounces taco seasoning
  • 1 onion, diced
  • 1 tomatoes, diced
  • 14 cup jalapeno pepper, slices (optional)
  • 8 tablespoons fat free sour cream
  • 16 ounces bread dough, I use pre-made empanada discs
  • 12 cup mexican cheese, shredded reduced fat


  1. Brown ground beef and onions in a large skillet.
  2. Add taco seasoning, and diced tomato and stir to mix.
  3. Roll dough out thin into 8 inch discs.
  4. Place the dough disc into a section of of large a coated 6 muffin pan. The dough will overlap, you will need it.
  5. Fill the dough cup 1/2 full with the taco mixture.
  6. Add about a tablespoon of sour cream, cheese, and a jalapeno slice or two, depending on desired heat.
  7. Fill the cup the rest of the way to the top.
  8. Fold the flaps over the top of the taco mixture, brushing the egg wash onto the dough flaps to "glue" the pie closed. Repeat until out of ingredients.
  9. Preheat oven to 350°F.
  10. Bake for 10-12 minutes.
  11. Let sit for 10 minutes.

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