Directions: |
Directions:1. Preheat oven to 375 degrees F/190 degrees C. Cook ground beef until beef is no longer pink breaking the beef into small crumbles. Remove skillet from heat; drain. Stir in taco seasoning mix, cheese and water*.
2. To assemble ring, unroll crescent dough; separate into 16 triangles. Arrange triangles in a circle with the ends overlapping in the centre and points towards the outside on a round stone or baking sheet (doesn’t need to be round – the shape just fits better). This should leave you with a 5 inch/12.5 cm diameter opening in the centre of the stone. You will end up with a shape that looks a little like a kids drawing of the sun. Gently press the edges of the triangles down where they overlap creating a somewhat flat surface (you can use your fingers or a small rolling pin – it doesn’t need to be completely flat). Scoop the beef mixture evenly onto the widest end of each triangle (close to the circle in the centre but not falling into the circle). Bring points of each triangle up over filling and tuck under the edge of dough at the centre of the ring (filling will not be completely covered). (Do not tuck under too far or the thicker area of dough will not cook evenly.) You should have a “ring” of food now. Bake 20-25 minutes or until golden brown.
Optional (mostly decorative):
1. Cut the top off the green pepper and scoop out the seeds. Fill the pepper with salsa. Shred the lettuce and chop the tomato. Once the taco ring is cooked, place the pepper in the circle in the middle of the ring and arrange the lettuce, tomato, chopped onion and sliced olives around the pepper. Serve with sour cream.
* I usually dice the onion and add it to the ground beef mixture (doing it this way, I only use about ¼ to ½ of an onion). You could also add other vegetables into the mixture. I usually skip the decorative step and just serve salsa and sour cream in bowls on the side. |
This recipe for Taco Ring is from