Taco Ring

 

  • 1½ lb ground beef
  • 1 pkg taco seasoning mix
  • 1 cup shredded cheddar cheese
  • 2 tbsp water
  • 2 pkg (8 oz) refrigerated crescent rolls
  •  Optional toppings: salsa, shredded lettuce, chopped onion, chopped tomato, sliced olives, and sour cream

  1. Preheat the oven to 375°F. Cook the ground beef in a large nonstick skillet over medium heat for 10–12 minutes or until it’s no longer pink, breaking beef into crumbles. Stir in the taco seasoning mix, cheese, and water.

  2. Unroll the crescent dough and separate it into 16 triangles. Arrange the triangles, slightly overlapping, in a circle on round 13-in baking stone with the wide ends of the triangles overlapping in the center and points toward the outside. There should be a 5" (13-cm)-diameter opening in the center of the stone. The narrow triangle points of dough will extend off the edge of the baking stone.

  3. Scoop the filling evenly over the dough in a continuous circle. Bring the points of triangles up over the filling and tuck them under the dough at center to form a ring. Bake for 20-25 minutes or until it is golden brown. Serve with toppings.

  • 8  servings

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