Savory Pie Crust Taco Cups

Transform your banica pie crusts into delicious, crispy taco cups filled with a flavorful mix of seasoned ground meat, veggies, and cheese. A fun twist on traditional tacos that's perfect for a quick meal!

Steps

Preheat your oven to 375°F (190°C). Cut each banica pie crust into circles large enough to fit into a muffin tin. Gently press the pie crust circles into the muffin tin cups to form a shell. In a skillet over medium heat, cook the ground meat until browned, about 5-7 minutes. Add the chopped onion and bell pepper to the skillet, cooking until softened, about 3-4 minutes. Stir in the corn, black beans, chili powder, cumin, salt, and pepper; cook for another 2-3 minutes. Spoon the meat mixture into each pie crust shell, filling them generously. Top each filled cup with shredded cheese. Bake in the preheated oven for 15-20 minutes, until the crusts are golden brown and the cheese is melted. Remove from the oven and let cool slightly before serving. Garnish with fresh cilantro if desired, and serve with sour cream or salsa on the side.

2 banica pie crusts 100g ground beef or turkey 1/4 cup onion, chopped 1/4 cup bell pepper, diced 1/4 cup corn (canned or frozen) 1/4 cup black beans, rinsed and drained 1/2 tsp chili powder 1/2 tsp cumin Salt and pepper to taste 1/4 cup shredded cheese (cheddar or Mexican blend) Fresh cilantro for garnish (optional) Sour cream or salsa for serving (optional)