Taco Ring

 in Favorite Recipes by

Provided by DeAnne Cartwright for the September 2021 issue of BurlesonNOW Magazine.

  • 1 1/2 lbs. 90% lean ground beef
  • 1 pkg. taco seasoning
  • 1 3/4 cups cheddar cheese, shredded (divided use)
  • 2 Tbsp. water
  • 2 8-oz. pkgs. refrigerated crescent rolls
  • 1 egg white, lightly beaten

Optional toppings:

  • Salsa, to taste
  • Lettuce, shredded, to taste
  • Onion, chopped, to taste
  • Tomato, chopped, to taste
  • Ripe olives, sliced, to taste
  • Sour cream, to taste
  1. Preheat oven to 375 F.
  2. Cook the ground beef in a skillet over medium heat for 10-12 minutes until no longer pink, breaking beef into crumbles; drain.
  3. Transfer the beef to a large bowl; stir in the taco seasoning, 1 1/2 cups of cheese and the water.
  4. Unroll the crescent dough; separate it into 16 triangles. Arrange, slightly overlapping, in a circle on stoneware or a round baking dish, with the wide ends of the triangles overlapping in the center and the points toward the outside.
  5. Note: There should be a 5–inch diameter opening in the center and narrow points of dough will extend off the edge of the baking stone.
  6. Using a large scoop, place the filling evenly over the dough in a continuous circle. Bring the points of the triangles up over the filling and tuck them under the dough at the center to form a ring. (The filling will show.)
  7. Brush the top with the egg white; sprinkle with the remaining cheese. Bake for 25–30 minutes, or until golden brown. Serve with toppings.