Taco Ring is one of the few recipes I make from my childhood. It's an old Pampered Chef recipe my mom used to make and I still love it. It's basically just a fun take on a taco... except you replace the tortilla with a warm and flaky crescent roll... enjoy:
- 1 pound of lean, ground beef
- 1 package taco seasoning mix
- 1 cup shredded cheddar cheese
- 2 tablespoons water
- 2 packages refrigerated crescent dinner rolls
- 1 medium bell pepper (optional)
- chopped lettuce
- 1 medium tomato
- 1/4 cup chopped onion (optional)
- cilantro for topping
- sour cream
Cook ground beef in a large skillet over medium heat 7-9 minutes or until beef is no longer pink; drain.
Remove pan from heat and stir in taco seasoning mix, cheese, and water.
Preheat oven to 375 degrees.
Unroll crescent dough; separate into triangles.
Arrange triangles in a circle on a classic round pizza stone with the wide ends overlapping in center and points toward outside.
Scoop meat mixture evenly onto widest end of each triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered).
Bake 20- 25 minutes or until golden brown. Shred lettuce, and chop tomato, onion, cilantro, bell pepper, avocado (whatever you want). Add your toppings to the top of the ring and finish with more shredded cheese and sour cream. Yum...