April 13, 2010

Taco Ring

Here's the taco ring recipe:

3/4 lb lean ground beef
1 (1 1/4 ounce) package taco seasoning mix
1 cup shredded cheddar cheese (4 ounces)
2 tablespoons water
2 (8 ounce) packages refrigerated crescent dinner rolls
1 medium bell pepper
1 cup salsa
3 cups lettuce, shredded
1 medium tomato
1/4 cup onion, chopped
1/2 cup pitted ripe black olives
sour cream

Cook ground beef in large skillet over medium heat 7-9 minutes or until beef is no longer pink; drain.
Remove pan from heat.
Stir in taco seasoning mix, cheese and water.
Preheat oven to 375°F.
Unroll crescent dough; separate into triangles.

Arrange triangles in a circle on Classic Round Pizza Stone with wide ends overlapping in center and points toward outside. (There should be a 5 inch diameter opening in center.) I use my Pampered Chef pizza stone, but any flat round pan should work--perhaps even a pizza sheet, but I'd spray it with Pam before adding the crescent rolls.
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 at 20-25 minutes or until golden brown.

Shred lettuce and chop tomato, onion, olives, and bell pepper (if desired).
If you want to do something fancy, scoop out a bell pepper and fill with salsa and put into center of ring.
Add your toppings to top of ring and finish with more shredded cheese and sour cream.
This is great with a salad.

I don't use the bell pepper, tomato, onion, or black olives, and I use a lb of ground beef instead of 3/4 lb. I also use the taco cheese mix instead of straight cheddar cheese. If you like a chunky, sweet salsa, try Wal-Mart's brand of white corn and black bean salsa. It's fab!

From My Gorgeous friend : Jeannie Bellew Atchley  Gadsden, Alabama

No comments: