Ghost Mini Taco Pies
Elevate your Halloween festivities with Ghost Mini Taco Pies! These adorable, bite-sized treats feature a flaky crust filled with seasoned ground beef, creamy cheese, and spices, topped with playful ghost figures. Perfect for parties or cozy family dinners, they’re sure to delight both kids and adults alike. Easy to prepare and bursting with flavor, these mini pies offer a unique twist on traditional tacos that will leave everyone craving more!
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: Approximately 12 mini taco pies 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 1 cup all-purpose flour
- 1/4 tsp salt
- 1/4 cup cold butter (cubed)
- 2–3 tbsp cold water
- 1 lb lean ground beef
- 1 tbsp olive oil
- 2 tsp taco seasoning
- 4 oz cream cheese (softened)
- 1 cup shredded sharp cheddar cheese
- 1 egg (for egg wash)
Instructions
- Preheat the oven to 375°F (190°C). In a mixing bowl, combine flour and salt. Cut in butter until crumbly, then gradually add cold water until dough forms. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Heat olive oil in a skillet over medium heat. Brown the ground beef, breaking it apart as it cooks. Drain excess fat, then stir in taco seasoning and cream cheese until well combined; remove from heat.
- Roll chilled dough onto a floured surface to about 1/8 inch thick. Cut out circles to fit into greased muffin tin cups. Place dough circles in the tin, fill with beef mixture and top with shredded cheese. Use dough scraps to create ghost shapes for topping each pie.
- Brush ghost toppings with egg wash for shine. Bake for 20-25 minutes or until golden brown and crispy. Let cool slightly before serving warm.
Nutrition
- Serving Size: 2 mini taco pies (100g)
- Calories: 290
- Sugar: 2g
- Sodium: 460mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 40mg