Sandwiches & SlidersNo. 1290 · The 2026 edition
Burrito Skulls
Spooky yet delicious: these burrito skulls are filled with taco meat, cheese, and beans, then baked until golden.
Our own summary of the original by Beth Klosterboer — the full post and photos live at hungryhappenings.com.
These burrito skulls are a fun Halloween twist on classic burritos. A homemade dough is shaped into skulls using a special pan, then filled with seasoned ground beef, cheese, black beans, corn, and tomatoes. After a quick bake, they're served with sour cream, guacamole, or salsa for a festive and tasty meal.
Ingredients
Directions
- In a bowl, whisk together the all-purpose flour, baking powder, and kosher salt until evenly blended.
- Add half of the lard or shortening to the flour mixture and use a pastry cutter to incorporate it until crumbly.
- Add the remaining lard and continue cutting it in until the mixture looks like coarse crumbs.
- Slowly pour in the water while stirring, starting with ¾ cup and adding more only if needed, until a dough forms.
- Knead the dough on a floured surface until it's no longer sticky and forms a smooth ball. Cover and let it rest for 10 to 20 minutes.
- Heat half of the vegetable oil in a large skillet over high heat.
- Add half of the ground beef and cook until browned, then remove it from the skillet.
- Add the remaining oil and brown the rest of the ground beef.
- Return all the cooked meat to the skillet and stir in the taco seasoning along with the specified water from the seasoning packet.
- Bring the mixture to a boil, then reduce the heat to medium-low and simmer until most of the liquid has evaporated.
- Preheat your oven to 350°F.
- Divide the rested dough into 6 equal pieces.
- Lightly flour your work surface.
- Roll one piece of dough into a circle, making the edges thinner than the center.
- Drape the dough over one skull-shaped cavity in a non-stick 6-cavity pan, pressing it gently to take the skull shape.
- Fill the cavity with one-sixth of the taco meat.
- Top with one-sixth each of the shredded cheddar cheese, black beans, corn, and chopped tomatoes.
- Fold the dough over the filling, trim any excess, and pinch the seams to seal.
- In a small bowl, beat the egg with 1 teaspoon of water to make an egg wash, then brush it over the top of the dough.
- Repeat the filling and folding process for all 6 skulls.
- Bake for 24 to 26 minutes, until the tops are lightly golden brown.
- Remove from the oven and let the pan cool on a wire rack for a few minutes, then carefully turn the burrito skulls out onto the rack.
- Serve with sour cream, guacamole, or salsa on the side.
