Tex-Mex Beef “Taco” Pies
with Pillsbury™️ Original Crescent Rolls, Pickled Onion & Creamy Guacamole
It’s more or less impossible to improve on the taco—one of the culinary world’s most perfect foods. Truly one of the simple pleasures in life. But leave it to our chefs to try anyway! Ever the creators, they wrapped savory seasoned ground beef in flaky crescent roll dough and topped it with sour cream-swirled guacamole and tangy quick-pickled onions. We present to you: the “taco pie.” And though this delicious riff can never take the place of the OG, what’s not to love about loaded savory pastries?
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Red Onion
1 unit
Lime
6 ounce
Carrots
10 ounce
Ground Beef
1 unit
Tex-Mex Paste
4 ounce
Pillsbury™ Original Crescent Rolls
(Contains Wheat)
1 tablespoon
Flour
(Contains Wheat)
4 tablespoon
Guacamole
1.5 tablespoon
Sour Cream
(Contains Milk)
1 teaspoon
Hot Sauce
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Halve, peel, and very thinly slice half the onion; dice remaining onion into ¼-inch pieces. Halve lime. Trim, peel, and dice carrots into ¼-inch pieces.
• In a small microwave-safe bowl, combine sliced onion with juice from all the lime and a pinch of salt. Microwave for 30 seconds. Stir, then set aside to pickle until ready to serve.
• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add carrots, diced onion, a pinch of salt, and pepper. Cook, stirring occasionally, until veggies are slightly tender, 3-4 minutes. • Add beef* and Tex-Mex paste. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Remove from heat.
• Unroll Pillsbury™️ Original Crescent Rolls on a floured work surface; separate into two rectangles (you’ll have four rectangles for 4 servings). TIP: The rectangles will be perforated— keep them together as best you can. • Using a rolling pin, roll each rectangle until ⅛ inch thick, pinching the diagonal seam together and rolling over it to seal.
• Transfer dough rectangles to a lightly oiled baking sheet, placing them on opposite sides of sheet at least 2 inches apart (divide between two baking sheets for 4 servings). • Using a slotted spoon, carefully divide beef filling between dough rectangles. Spread filling out, leaving a 1-inch border. • Fold up edges of dough around filling. Bake on top rack until golden brown, 8-10 minutes. (For 4, bake on top and middle racks, swapping rack positions halfway through.)
• Meanwhile, in a second small bowl, combine guacamole and sour cream. • Divide “taco” pies between plates. Top with pickled onion (draining first) and dollop with creamy guacamole. Drizzle with as much hot sauce as you like. Serve.
Ground beef is fully cooked when internal temperature reaches 160°.
