EQUIPMENT
- 10-inch nonstick skillet
- Cookie sheet
INGREDIENTS
- 1 lb ground beef
- 1 pkg taco seasoning*
- ½ cup water
- 1 cup cheddar cheese (shredded)
- 1 can crescent rolls (Pillsbury refrigerated)
INSTRUCTIONS
- Preheat oven to 375° F.
- In a 10-inch nonstick skillet, cook beef until no longer pink and drain grease.
- Add taco seasoning mix and simmer 2-4 minutes.
- Add cheese and water and simmer, while stirring, until the cheese is melted and well mixed with the meat. Set aside.
- Unroll dough and separate into 8 triangles, stretching slightly. On ungreased cookie sheet, arrange triangles in ring so short sides of triangles form circle in center. Dough will overlap. Dough ring should look like the sun.
- Spoon beef/cheese mixture on ring closest to the center of the ring.
- Bring each triangle over the filling and tuck under its neighbor to secure it. Repeat around the ring until the ring is formed.
- Bake 13-15 minutes until the ring is golden brown and thoroughly baked. Cool 5-10 minutes before cutting in to 8 slices.
NOTES
I use my own mix of salt, pepper, and chili powder instead of the packaged seasoning. Use whatever works for you!
For a zip, serve with sour cream or guacamole.
Pro Tip: Placing the crescent rolls on aluminum foil or parchment paper makes clean-up easy.
NUTRITION
Nutrition Facts
Taco Ring
Serving Size
2 slices
Amount per Serving
Calories
418
% Daily Value*
Fat
32
g
49
%
Saturated Fat
15
g
94
%
Cholesterol
110
mg
37
%
Sodium
959
mg
42
%
Potassium
334
mg
10
%
Carbohydrates
5
g
2
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
27
g
54
%
Vitamin A
1104
IU
22
%
Vitamin C
4
mg
5
%
Calcium
224
mg
22
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.