Tuesday, December 8, 2009

Taco Ring


This is one of my favorite pampered chef recipes because it not only tastes good but it looks so fun! Really, how can you go wrong with crescent rolls??

3/4 lb lean ground beef
1 (1 1/4 ounce) package taco seasoning mix
1 cup shredded cheddar cheese (4 ounces)
2 tablespoons water
2 (8 ounce) packages refrigerated crescent dinner rolls
1 medium bell pepper
1 cup salsa
3 cups lettuce, shredded
1 medium tomato
1/4 cup onion, chopped (optional)
1/2 cup pitted ripe black olives (optional)
sour cream (optional)

Directions
1Cook ground beef in large skillet over medium heat 7-9 minutes or until beef is no longer pink; drain.
2Remove pan from heat.
3Stir in taco seasoning mix, cheese and water.
4Preheat oven to 375°F.
5Unroll crescent dough; separate into triangles.
6Arrange triangles in a circle on Classic Round Pizza Stone with wide ends overlapping in center and points toward outside. (There should be a 5 inch diameter opening in center.) I use my Pampered Chef pizza stone, but any flat round pan should work--perhaps even a pizza sheet, but I'd spray it with Pam before adding the crescent rolls.
7Scoop meat mixture evenly onto widest end of each triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered).
8Bake at 20-25 minutes or until golden brown.
9Shred lettuce and chop tomato, onion, olives, and bell pepper (if desired).
10If you want to do something fancy, scoop out a bell pepper and fill with salsa and put into center of ring.
11Add your toppings to top of ring and finish with more shredded cheese and sour cream.

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