Taco Buns


So,once upon a time, back in the less busy time of my life a few months ago, I became a menu planner. We sat together, myself and my four kids, and devised our tempting culinary delights for the week. I love spontaneity, but spontaneity under a time crunch is just stressful!… so my brain is happier on a menu plan. Why I have gotten away from this habit, just when I need it most, is beyond me. Do you abandon reason in your crazy moments like I do sometimes? 😉

Sometimes, though, when it comes to the execution of a thing, we (I) run out of time to actually make what was on the list, or I don’t have (or don’t want) an ingredient for the prescribed dish-of-the-day. Like the Crustless Quiche that takes 40 minutes to bake… yeah. That one became fried eggs in 10 minutes on my Double Burner Griddle the other night. LOTS and LOTS of eggs! 😉

These Taco Buns were one of those changey-uppey things.


My family loves the old classic Taco Ring from The Pampered Chef. However, I am getting to a point in my culinary journey that, although it can be quick and great, my gut is not loving Pilsbury so much anymore…. and the alternative – to make my own homemade croissant dough, like this one – was more than I could manage in the 60, 59, 58, 57 minutes I had until dinner time. Gah!!! Time pressure!!!!

So, enter the idea of a Taco Bun. I found a quick sweet dough recipe on allrecipes.com (this one – it’s great!) and mixed up my taco filling, then made it into basically a savoury bun prepared cinnamon bun-style.  I tried to capture the steps so that I could share it with you. They were a hit with the family, and no one complained about the lack of Pilsbury dough. 😉

So let’s get to it, shall we?

Mix up your favorite sweet dough (or try this recipe: Rapid Bake Sweet Dough).

While the dough is rising or resting, prep your meat filling.  You will need:

1.5 lbs. of ground beef

1 Tbsp. of chili powder, or my favorite, Chili Lime Rub

1 cup shredded medium or old cheddar

Scramble fry the beef, draining excess grease from the pan.[Use your Mix ‘n’ Chop if you have one – it ROCKS!!] Add 2 Tbsp. of water, then add the chili powder or rub and mix well. Stir in your cheese and mix until it gets all melt-y and happy. (Technical terms, of course!)

Now the bun-fun begins! 🙂

Roll out your dough on a lightly floured surface. I LOVE my Baker’s Roller for this job. I split my dough into two parts to make this a little simpler. And yes, this is whole wheat dough. Go a little light on the measuring if you decide to swap the white for whole wheat. I usually leave out about 1 Tbsp of flour per cup when I convert from white to whole wheat flour.




Spread your meat mixture over your dough. Try not to have it too wet… don’t want soggy buns! 😉  Also, leave a 1″ meat-less gap around the edge – your filling will spread!


(See my 11″ Covered Skillet there? Ain’t she purty?  I love her. White Ceramic cleans up like a breeze.)


Roll the dough away from you, then pinch it closed.


Once you’ve rolled and pinched, use a serrated knife to cut 1″ tall buns from the taco log you’ve got there.


Lay your buns cut-side down on your favorite pan… my favorite is my stoneware…. the Large Bar Pan, to be exact!


Pop them in a 375ºF oven for about 20 minutes.  You will have about 2 dozen buns out of this…. fed our family of 6 just fine, with a nice side salad.



Give these a try and tell me what you think!  I’m thinking these might do well for camping and/or freezing, too! – the alternative to the pizza bun!