Taco Pot Pie

READY IN: 35mins


  • 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


  • Brown ground beef and onions in a large skillet.
  • Add taco seasoning, and diced tomato and stir to mix.
  • Roll dough out thin into 8 inch discs.
  • Place the dough disc into a section of of large a coated 6 muffin pan. The dough will overlap, you will need it.
  • Fill the dough cup 1/2 full with the taco mixture.
  • Add about a tablespoon of sour cream, cheese, and a jalapeno slice or two, depending on desired heat.
  • Fill the cup the rest of the way to the top.
  • 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.
  • Preheat oven to 350°F.
  • Bake for 10-12 minutes.
  • Let sit for 10 minutes.