I’ve made this Mexican Taco Ring several times now. I can’t believe I haven’t shared this fun recipe before.
You know me, I made a few changes from the original – omitted the green peppers and olives, used Mexican Blend Cheese rather than the Cheddar and added Jalapeno Peppers for my “love it spicy” guys.
The Mexican Ring comes together quickly and easily. It’s great for a busy weekday meal. Better yet – it’s fun to eat. Once the ring is baked, simply lift the top crust, add your favorite taco toppings and close it up again. My guys simply picked up the little pockets of Mexican goodness and ate them with their hands. I used a fork.
The beauty of these yummy, fun crescent-wrapped bites of Taco goodness is that they would make a great “treat” to serve up on game day. Yep, it’s a meal and an appetizer! Now that’s what I call versatile . . .
Mexican Taco Ring
1 lb ground beef
Taco seasoning to taste
1 cup shredded Mexican Blend cheese
2 tablespoons water
2 packages refrigerated crescent roll dough
1/2 head lettuce
1 medium tomato
1 small onion
1/2 cup sliced Nacho Style Jalapeno Peppers (optional)
1 cup salsa
1/2 Cup Sour Cream
Preheat oven to 375 degrees
Cook ground beef. Drain well.
Return ground beef to the pan. Add taco seasoning, cheese and water. Stir until blended and cheese has melted into the meat.
Arrange crescent triangles around a large rimmed baking pan with bases overlapping inside the pan and points draped over the edge.
Spoon meat mixture over rolls. Fold points of triangles over filing and tuck under base at center (filling will not be completely covered).
Bake 20 to 25 minutes or until golden brown.
While the ring is baking, chop the tomatoes and onions. Roll the lettuce and shred. Gather all your other “topping” ingredients.
For a pretty presentation, arrange toppings in the center of the ring and serve. A pie server or Lasagna server works well to cut and serve the crescents.