Growing up, one of my very favorite snacks — hands down — was Pop Tarts. I went back and forth between chocolate fudge and brown sugar cinnamon, but always frosted. Always. And though I’ve (mostly) outgrown my penchant for much of the junk food of my youth (au revoir, Cheez Doodles), I have been known to toss a box of Pop Tarts into my grocery cart every now and then. Always frosted.
Which is why I’m delighted with this savory, lunchbox-friendly twist on my beloved childhood treat!
These delicious Beef Taco Pop Tarts are filled with a kid-approved mixture of ground beef, corn, and beans. There’s plenty of shredded cheese, of course, and it’s all folded into a ready-made pie crust. They are a cinch to make and freeze beautifully for up to two months — so make a big batch and consider your lunchbox dilemma solved!
Beef Taco Pop Tarts
- 2 boxes refrigerated pie crusts (total of 4 pie crusts), at room temperature
- 1 tablespoon olive oil
- 1/2 onion, thinly sliced
- 1/2 pound ground beef
- 1 tablespoon taco seasoning
- 1 cup frozen corn, thawed
- 1 cup canned black beans, drained
- 1 cup shredded cheddar
- 1 egg, beaten with 1 tablespoon water
- Sesame seeds for sprinkling
- Preheat oven to 350 F and line two baking sheets with parchment paper.
- Working with one crust at a time, unroll onto your work surface and cut into six 3″ x 4″ rectangles. Repeat with the remaining crusts; cover with a towel to keep from drying out.
- In a large skillet over medium-high heat, heat the olive oil until hot but not smoking. Sauté the onion for 5 minutes. Add the beef and cook, breaking it up with a wooden spoon, until completely cooked through (no pink remaining). Add the taco seasoning and stir to combine. Add the corn and beans and cook for 2-3 minutes more. Remove from heat and let cool until warm.
- Place six pie crust rectangles on one of your prepared baking sheets.
- Top with a spoonful of the beef filling, followed by a handful of shredded cheese.
- Top with six more crusts and gently press around the edges. Use a fork to crimp and seal; make a few small incisions in the top to allow steam to escape. Brush with some of the beaten egg and sprinkle with sesame seeds. Repeat with remaining crusts and fillings.
- Bake for 15-20 minutes, or until golden brown. Serve immediately or let cool and freeze for longer storage.