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Taco Ring Recipe

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This recipe for Taco Ring, by , is from Parrish Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mark & Mary Kast
Added: Thursday, March 30, 2006


1 pound ground beef, cooked and drained
1 package taco seasoning mix
1 cup (4 ounces) shredded Cheddar cheese
2 Tbsp. water
2 packages (8 ounces) refrigerated crescent roll dough
1 medium green or red pepper
1/2 head of lettuce, shredded
1 medium tomato, cubed
1 small onion, chopped
sliced black olives
1 cup of salsa
sour cream

Preheat oven to 375 degrees. Combine meat, seasoning, of cheese, and water in a mixing bowl.

Arrange crescent triangles on a Large Round Baking Stone or cookie sheet. The bases will overlap and points to the outside (it should look like a sunburst).

Scoop the meat mixture over the crescent rolls. Fold the triangle over filling and tuck under the base at the center. Filling will not be completely

Bake 20-25 minutes or until golden brown. Cut the top of the green or red pepper off and take out the seeds.

Place the pepper in the center of the ring and fill with salsa. Slice the lettuce and mound the lettuce, onion, and tomato,
black olives, and remaining cheese around the pepper. Garnish with sour cream.




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