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It might be football season, but I am all about hockey season! The puck officially dropped on the New Jersey Devils hockey season this week and I am ready to get back in the game! During this time of year, if there’s not a football game on the TV during the weekend, there’s a hockey game. And where there’s a hockey game, there’s game time food!
Whenever I get the chance to see a game at the hockey arena, I must admit that there’s not too much food involved. A live game is so fast paced that it’s hard to dig into a pile of nachos while keeping track of what’s happening on the ice! It’s a totally different story at home! Good game food is all about quick bites. You want to be able to enjoy the spread while keeping your eye on the action!
While I was getting ready for hockey season to start this week, I gathered up ingredients to make mini taco pies for us over the weekend. I don’t know about you, but I love game food with a kick! So I picked up two jars of Pace® Picante Salsa to make my mini taco pie recipe! Pace® is made with handpicked jalapeños and adds the perfect amount of kick to snacks or meals!
The best thing about this mini taco pie recipe is that it can be made two ways! So if you’re a fan of average beef tacos, I’ve got you covered. Do you prefer chicken tacos? I’ve got you covered there, too! If you have leftover taco meat or shredded chicken, it’s the perfect way to use up the leftovers! All you need is a muffin tin, refrigerated biscuit dough, ground beef, shredded chicken, shredded cheddar, and some fresh ingredients!
- Refrigerated biscuit dough (8 count)
- 1/2 pound ground beef
- 1/2 package of taco seasoning (wrap up the other half to use another time)
- 1/2 cup water
- 1/4 cup shredded cheddar
- 1/4 cup Pace® Picante Salsa (Medium)
- Salt and pepper, to taste
- Refrigerated biscuit dough (8 count)
- 1 cup cooked shredded chicken
- 1/4 cup Pace® Picante Salsa (Mild)
- 1 small lime, juiced
- 1/4 cup chopped red onion
- 1/4 cup chopped green bell pepper
- 2 tbsp. fresh cilantro, chopped
- Salt and pepper, to taste
- Preheat oven to 350º. Prepare a muffin tin with non-stick cooking spray.
- On a flat surface, roll out refrigerated biscuits until each one is nice and flat.
- Gently press each biscuit into the muffin tin.
- Bake for 8-10 minutes, or just until they begin to turn golden brown.
- Remove biscuits from oven and flatten the center of each biscuit down with a spoon.
- While biscuits are baking, brown the ground beef in a skillet over medium heat.
- Drain excess fat, then stir in 1/2 package of taco seasoning and 1/2 cup water.
- Stir in salsa and cook until mixture thickens.
- Spoon taco meat evenly into biscuit cups. Sprinkle shredded cheddar evenly over each cup.
- Bake for another 5 minutes or until cheddar is completely melted. Season with salt and pepper and serve with extra salsa.
- Makes 8 mini taco pies.
- Preheat oven to 350º. Prepare a muffin tin with non-stick cooking spray.
- On a flat surface, roll out refrigerated biscuits until each one is nice and flat.
- Gently press each biscuit into the muffin tin.
- Bake for 8-10 minutes, or just until they begin to turn golden brown.
- Remove biscuits from oven and flatten the center of each biscuit down with a spoon.
- While biscuits are baking, add shredded chicken into a skillet and heat over medium.
- Stir in salsa, lime juice, red onion, and peppers. Continue cooking chicken mixture until the peppers and onions have softened.
- Spoon chicken evenly into biscuit cups.
- Bake for another 5 minutes. Season with salt and pepper and top with fresh cilantro. Serve with extra salsa.
- Makes 8 mini taco pies.
These mini taco pies will definitely be a crowd pleaser at your next game time gathering! They’re so easy to make and so good, too! Want to make your next game day recipe saucy? Look for Pace® salsas in the condiments aisle at Walmart!
