Around our house, certain meals just become traditions, especially when the holidays roll around. My kids have always loved tacos, and I’m always looking for fun ways to make them festive. One year, my daughter asked if we could make Halloween-themed tacos, something beyond just the usual taco night. That’s how the Ghost Mini Taco Pies came to be! They are spooky, delicious, and super easy to make, making them a winner in my book.

The smiles on their faces when they saw the Ghost Mini Taco Pies were priceless. These aren’t just any tacos; they’re a delightful twist on a classic, perfect for a Halloween party or a themed dinner. The kids love helping to shape the ghosts, and I love that it’s a meal we can create together. It’s become a tradition, and it’s one that I hope they’ll carry on with their own families someday.

Now, I’m excited to share this recipe with you. These Ghost Mini Taco Pies are more than just a meal; they’re a way to bring a little spooky fun to your dinner table. So, grab your ingredients, and let’s get cooking!

What You’ll Need

Here’s what you’ll need to make these adorable and tasty Ghost Mini Taco Pies. I always try to keep the ingredient list simple because I know how busy life can get. Trust me, this Ghost Mini Taco Pies ingredient list keeps things simple without sacrificing flavor!

1 pound ground beef: I usually go for lean ground beef to keep things a bit healthier, but any ground meat will work!
1 packet taco seasoning: You can use store-bought or make your own. I often have a batch of my homemade taco seasoning on hand.
1/2 cup water: This helps the taco seasoning blend nicely with the ground beef.
1 can (10 ounces) refrigerated crescent roll dough: This is what we’ll use to make the ghost shapes.
1 cup shredded cheddar cheese: Feel free to use your favorite cheese; Monterey Jack or a Mexican blend would also be delicious.
1/4 cup black olives, sliced: These will be used to make the ghost eyes and mouths. For more recipe ideas, check out kielbasa potato soup.

Ingredients for making Ghost Mini Taco Pies.

For the best Ghost Mini Taco Pies, I recommend using fresh ingredients whenever possible. You’ll find everything for this Ghost Mini Taco Pies at your regular grocery store, making it a convenient and fun meal to prepare.

My family prefers when I use a mild cheddar in our Ghost Mini Taco Pies, but feel free to experiment with spicier cheeses for an extra kick. This Ghost Mini Taco Pies is forgiving if you need to swap ingredients based on what you have on hand.

How to Make It

Making Ghost Mini Taco Pies is easier than you might think! Here are the step-by-step instructions to create these spooky and delicious treats:

Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray. This will prevent the Ghost Mini Taco Pies from sticking.
Brown the ground beef in a skillet over medium heat. Drain off any excess grease. Add the taco seasoning and water, and cook according to the seasoning packet instructions, usually about 5-7 minutes. This Ghost Mini Taco Pies typically takes me about 15 minutes to prepare the ground beef mixture.
Open the crescent roll dough and separate it into triangles. On a lightly floured surface, press two triangles together to form a square. Repeat until you have enough squares for each muffin cup. Here’s where I used to mess up my Ghost Mini Taco Pies – now I always remember to lightly flour the surface to prevent sticking!
Gently press each square into a muffin cup, forming a small bowl. The dough should come up the sides of the cup. Don’t worry if your Ghost Mini Taco Pies dough isn’t perfectly shaped; they’ll still taste great!
Fill each dough-lined muffin cup with the cooked taco meat mixture. You’ll want to fill them about three-quarters full. While your Ghost Mini Taco Pies are cooking, you’ll have time to prepare any toppings you want to add later.
Sprinkle the shredded cheddar cheese over the taco meat in each cup. This adds a cheesy, melty layer that everyone loves. Your kitchen will smell amazing while this Ghost Mini Taco Pies cooks!
Bake for 12-15 minutes, or until the crescent roll dough is golden brown and the cheese is melted and bubbly. You’ll know your Ghost Mini Taco Pies are ready when the crust is a beautiful golden color. This Ghost Mini Taco Pies reminds me of another family favorite, Crock Pot Crack Potato Soup.
Remove from the oven and let cool slightly before carefully removing the mini taco pies from the muffin tin. Place them on a serving plate.
Use sliced black olives to create ghost faces on top of each taco pie. Place two olive slices for eyes and one for a mouth. Get the kids involved in this part! It’s a fun way to add a spooky touch to your Ghost Mini Taco Pies, especially as the Halloween taco pies begin to take shape.

These Ghost Mini Taco Pies are not only delicious but also a fun and festive addition to any Halloween celebration.

Serving Ideas

These Ghost Mini Taco Pies are a hit at any Halloween gathering or family dinner. Everyone reaches for seconds when this Ghost Mini Taco Pies comes out with a variety of toppings! My kids love to customize their own, which makes it even more fun.

Serve these Ghost Mini Taco Pies with:

Sour cream: A dollop of sour cream adds a creamy, cool contrast to the savory taco filling.
Salsa: Offer a mild or spicy salsa, depending on your family’s preferences.
Guacamole: Fresh guacamole is always a crowd-pleaser.
Shredded lettuce: Adds a bit of freshness and crunch.
Diced tomatoes: Adds a pop of color and flavor.

This Ghost Mini Taco Pies is perfect for those nights when you want something really satisfying! They’re also great for potlucks or parties because they’re easy to transport and serve. For a fun presentation, arrange the Ghost Mini Taco Pies on a platter and let everyone add their own toppings. You could even set up a taco bar with all the fixings!

If you have any leftovers, store them in an airtight container in the refrigerator. They reheat well in the microwave or oven. My family loves them cold, too! This Ghost Mini Taco Pies is versatile, and you can easily adapt it to suit your family’s tastes. For another easy and delicious meal idea, check out Chicken Alfredo Soup. These spooky taco appetizers are a real treat!

Your Questions Answered

Here are some common questions I get asked about making Ghost Mini Taco Pies. I’m happy to share my experiences and tips to help you create these spooky treats with confidence!

Can I make these Ghost Mini Taco Pies ahead of time?

Yes, you can! Prepare the taco meat filling and store it in the refrigerator for up to 2 days. You can also assemble the taco pies ahead of time and bake them just before serving. Just be sure to add the olive faces right before serving so they don’t dry out.

What if I don’t have crescent roll dough for my Ghost Mini Taco Pies?

You can use puff pastry or even homemade pizza dough as a substitute. Just be sure to adjust the baking time accordingly.

How do I store leftover Ghost Mini Taco Pies?

Store them in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave, oven, or air fryer until warmed through.

Can I freeze these Ghost Mini Taco Pies?

Yes, you can freeze them after baking. Wrap them individually in plastic wrap and then place them in a freezer bag. They can be stored in the freezer for up to 2 months. Thaw them in the refrigerator before reheating.

Can I use different fillings for these Ghost Mini Taco Pies?

Absolutely! You can use shredded chicken, black beans, or even a vegetarian filling. Get creative and use whatever your family loves.

My kids are picky eaters. What can I do to make these Ghost Mini Taco Pies more appealing to them?

Let them help with the assembly! Kids are more likely to eat something they helped create. You can also offer a variety of toppings so they can customize their own Ghost Mini Taco Pies.

How do I prevent the crescent roll dough from getting soggy?

Make sure to drain the taco meat well before filling the dough. You can also brush the inside of the dough with a thin layer of melted butter before adding the filling to create a barrier.

I hope these answers help you feel confident about making Ghost Mini Taco Pies for your family!

The Final Word

These Ghost Mini Taco Pies have definitely earned their place in my recipe collection. They’re easy to make, fun to eat, and always a hit with both kids and adults. Plus, they’re a great way to get into the Halloween spirit!

My Ghost Mini Taco Pies Tips:

Don’t overfill the muffin cups: This will prevent the filling from spilling over and making a mess.
Get creative with the ghost faces: Use different shapes and sizes of olives to create unique and spooky expressions.
Serve with a variety of toppings: This allows everyone to customize their own taco pies and adds to the fun.

Variations I’ve tried with success include adding a layer of refried beans to the bottom of the taco pies or using different types of cheese. My son loves it when I add a sprinkle of chili powder to the taco meat for an extra kick, while my daughter prefers hers with a dollop of guacamole. These ghost shaped tacos are a fun way to celebrate.

I encourage you to make these Ghost Mini Taco Pies your own! Experiment with different fillings and toppings to find your family’s favorite combination. I hope your family loves these as much as mine does. For more inspiration for your Halloween taco pies, check out these Ghost Taco Hand Pies.

So, gather your ingredients, put on some spooky music, and get ready to create some fun and delicious Ghost Mini Taco Pies. I hope this recipe brings a little extra joy to your Halloween celebrations. Good luck, and happy cooking! For some creepy menu name ideas, see taco bar menu item names!

Ghost Mini Taco Pies

Print Recipe

These adorable Ghost Mini Taco Pies are a fun and festive Halloween treat! Individual taco pies get a spooky makeover with cheese ghosts.

Author: Lyra Saint
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 10 servings
Category: Dinner
Method: Baked
Cuisine: Mexican

Ingredients

Scale

1 pound ground beef
1 packet taco seasoning
1/2 cup water
1 can (10 ounces) refrigerated biscuit dough
1 cup shredded cheddar cheese
1/2 cup sour cream
1/4 cup black olives, sliced
2 slices white cheddar cheese

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Instructions

Preheat oven to 375°F (190°C).
In a large skillet, brown ground beef over medium-high heat. Drain off any excess grease.
Stir in taco seasoning and water. Bring to a simmer and cook for 5 minutes, or until liquid is absorbed.
Press each biscuit into a thin circle.
Press biscuit circles into greased muffin tins.
Spoon taco meat mixture into each biscuit cup.
Top with shredded cheddar cheese.
Bake for 12-15 minutes, or until crust is golden brown and cheese is melted.
While taco pies are baking, use a small ghost-shaped cookie cutter or knife to cut out ghosts from the white cheddar cheese slices.
Let taco pies cool slightly before removing from muffin tins.
Top each taco pie with a dollop of sour cream, sliced black olives, and a cheese ghost.
Serve immediately.

Notes

For extra flavor, add a layer of refried beans to the bottom of each taco pie before adding the meat mixture. Get creative with the ghost faces using small pieces of black olive or pimento.