Skip to main content

Taco Pumpkins


When my son was younger, I loved making special meals for Halloween.  Mummy dogs, breadstick bones, and forked eyeballs were some favorites. These Taco Pumpkins were a huge hit as well. I first saw the idea from Taste of Home in 2009.  The ingredients were not something that he'd eat back then, so I adapted it to his tastes.

It really doesn't get any more simple. I used leftover taco meat and Fiesta blend cheese. Roll refrigerated biscuits out slightly to flatten them.  Place one biscuit on the baking sheet, add 2 to 3 tablespoons taco meat and then sprinkle with cheese.  How much? I don't know, life's just too short to measure cheese, don't you think?

Top with another biscuit.  You can go two ways now.  You can get artistic and cut out jack o'lantern faces, or just score lines to make it resemble a pumpkin. Cut out stem shapes from one of the biscuits, and I like to do the little curlycues too.  Press them onto the pumpkin to seal them together.

Another way to get creative is in the egg wash.  Just beaten egg works fine, but you can tint the wash with food coloring and paint it on too.   Bake in a preheated 350 degree oven for about 15 minutes.  The jack o'lanterns may ooze slightly, but don't worry, that just makes them more spooky!

No luck on getting the teenager to pose for a "then and now" shot with these, so I'll just share the "then."   Jake, October 2009



Taco Pumpkins


Yield: 7
Author:

ingredients:

  • 2 8 count cans biscuits, I use Pillsbury Grands
  • 1lb lean ground beef
  • 1 package taco seasoning + water needed per directions.
  • approximately 1 cup Mexican blend cheese
  • 1 to 2 eggs, beaten
  • Orange, green and brown food coloring, if desired

instructions:

How to cook Taco Pumpkins

  1. Brown ground beef in a skillet over medium heat, drain grease. Add taco seasoning and water. Simmer over medium low heat until the water is absorbed.
  2. Heat oven to 350 degrees. Roll out 14 biscuits to flatten them to 1/2" and place on a cooking sheet sprayed with nonstick spray. Place two to three tablespoons of taco meat onto 7 biscuits. Top with 7 biscuits and score to resemble pumpkins, or "carve" jack o'lantern faces into them. Press to seal the edges.
  3. With the remaining two biscuits, cut to make stems and curlicues. Press onto pumpkin bases. . If desired, separate the egg wash into 3 bowls and add green, brown and orange food coloring to them and "paint" it on. Bake for 15 to 18 minutes, or until the biscuits are completely cooked through.
Adapted from Trick or Treat Turnovers
Taco, Halloween,
Snacks, Dinner, appetizers
American
Created using The Recipes Generator



This post was originally published on October 1, 2013.  It has been updated with new text, photos, and a printable recipe card.

Comments

  1. These are super cute. I am sure my little dude would love some and too bad about the then and now pics. Dang kids ;-)

    ReplyDelete
    Replies
    1. Right? Why do they have to turn into teenagers? LOL

      Delete
  2. These are just so adorable, and I bet they taste even better than they.look!

    ReplyDelete
  3. So much fun! It's tough when kids get minds of their own. I also love how easy they are.

    ReplyDelete
  4. So cute. Yep, they all turn into teenagers at some point, but they usually come back around eventually. (Sometimes it isn't until they get their own children)!!! Thank you for sharing at Happiness is Homemade.

    ReplyDelete
  5. Such a cute idea! I totally need to get my kids to eat tacos so that I can make this for them. Or maybe this will make them eat tacos? :-)

    ReplyDelete
  6. Oh how cute! I would love to see the then and now, but I do know about teenagers!

    ReplyDelete
  7. This is such a fun and cute idea!

    ReplyDelete
  8. Hi Jolene, I made these with the girls yesterday. It was a fun night. Thanks for the inspiration. I posted on it today with a link back to this post.

    ReplyDelete
    Replies
    1. I love how they both got involved! So glad they were a hit for your family too :)

      Delete
  9. This is a really great idea for the kids!

    ReplyDelete
  10. I LOVE this!!!!!! Have to give it a try ...... thanks for sharing this creative idea!!!!

    ReplyDelete

Post a Comment

Popular posts from this blog

Copycat Olive Garden Fried Lasagna

On a recent trip to Olive Garden, I tried the Lasagna Fritta.   Fried pasta and cheeses, with two fantastic sauces.    Few chain restaurant dishes stick with me, but I had a hard time getting this one out of my mind.   I decided I wanted to recreate it at home, but instead of an appetizer portion, I wanted dinner size.    It's a little fidgety, but once you get an assembly line process going, it's pretty smooth.   I used pre-shredded/grated cheeses, you are more than welcome to shred your own.   I also used store bought marinara and alfredo, but it would be over-the-top fantastic with from-scratch sauces. This was a huge hit here.   While it's not something that I'd make weekly, it was a fun way to present lasagna to my picky eater, who doesn't like a lot of red sauce.  Since there are only 3 of us, I froze the remaining fried bundles in single serve portions.   They can be heated from frozen, or defrosted in the fridge overnight.    Enjoy! Print Wi

Southern Fried Chicken Strips

  Sometimes I defrost something with a specific meal in mind, and then the weather completely makes me crave something else.   We had a nice sunny warm stretch of weather here in New Hampshire over the weekend.   It was easy to ignore my menu plan of a heavy, creamy chicken and pasta dish for some crispy, golden brown fried chicken. I chose this recipe , and made very minor changes- first, I used Penzey's Roasted Garlic instead of regular garlic powder.   Second, I held the salt out of the flour mixture, I prefer to salt fried foods as they come out of the oil instead.   I also omitted the parmesan cheese, it didn't need it. I don't fry often, so I'm always glad when the recipe turns out to be worth it.  Using tenderloins made for a quick fry, and the crunchy outside stayed put when you cut them with a fork.    There was just the right amount of seasoning for the guys, though I admit I'd have like to have swapped out the paprika for some cayenne pepper.   I l

Chocolate Chip Cookie Cake

I've been making this recipe for over 5 years now.  My guys saw an advertisement from a pizza chain for a Mega Chocolate Chip Cookie and they asked if I could make one. Since I didn't have an ovenproof skillet or pizza pan at the time, I searched the web for one I could do in a cake pan.    I found this recipe on That's So Yummy and it was perfect since I only had 1 egg. This is a great fix for a chocolate chip cookie craving without making a huge batch, scooping dough and then babysitting cookie sheets! Most often I make it with semisweet chocolate chips, but sometimes I switch it up and and use some of the speciality ones that I can't seem to resist buying, like Sea Salt Caramel. Though the directions say to cool it completely, we like ours warm, topped with a scoop of ice cream, sometimes a drizzle of hot fudge sauce.   Yield: 8 Author: Jolene's Recipe Journal Print Recipe With Image Without Image Chocolate Chip Cookie Cake ingredients