"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Taco Ring Recipe

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This recipe for Taco Ring, by , is from Irvine Family Kitchens, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Deb Irvine


1 2/3 c. ground beef
1 pkg. taco seasoning mix
1 c. shredded cheddar cheese
2 T. water
2 pkg. refrigerated crescent rolls
1 medium green bell pepper
1 c. salsa
3 c. lettuce, shredded
1 medium tomato
1/4 c. onion, chopped
1/2 c. pitted ripe olives
sour cream (opt.)

Preheat oven to 375. Combine beef, taco seasoning mix, cheese and water. Unroll crescent dough; separate into triangles. Arrange triangles in a circle with wide ends overlapping in center and points toward outside. (There should be a 5-inch diameter opening in center.) Using medium scoop, scoop meat mixture evenly onto widest end of each triangle. Bring points of 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. Cut off top of bell pepper. Discard top, membranes and seeds. Fill pepper with salsa. Shred lettuce and chop tomato and onion. Slice olives. Place bell pepper in center of ring; arrange lettuce, tomato, onion, and olives around pepper. Garnish with sour cream, if desired.




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