Taco Ring

We had this tonight for dinner, and WOW was I surprised at how absolutely delicious it was.  Seriously.  When I was making the beef mixture, I was afraid it would be way too strong/spicy because you only put 2 Tbsp of water in, whereas if I was making tacos it calls for 3/4 cup of water.  I guess the cheese helped?  Who knows.  Anyway, we are huge fans of rolls with dinner, and because of the crescent rolls that you wrap around the beef mixture, making a ring/wreath, you get a bite of crescent roll with each mouthful.  I just can't believe how fabulous this was, and not even that difficult.

3/4 pound ground beef (okay to substitute ground chicken or turkey)

1 pkg (1.25 oz) taco seasoning (I used 1/4 cup of the Costco-sized mix)

1 cup (4 oz) shredded cheddar cheese

2 Tbsp water

2 pkgs (8 oz each) refrigerated crescent rolls

1 medium green bell pepper

1 cup salsa

3 cups shredded lettuce

1 medium tomato, seeded & chopped

1/4 cup chopped onion

1/2 cup sliced, pitted black olives

sour cream for garnish

*Preheat oven to 375.  In medium skillet, cook and stir beef over medium-high heat until browned.  Remove from heat; pour off drippings.  Stir in seasoning mix, cheese, and water; set aside.

*Unroll crescent dough; separate into triangles.  Arrange triangles in circle on greased 14" pizza pan with wide ends overlapping in center and points toward outside.  (There should be a 5" diameter opening in center)

*Scoop meat mixture evenly onto widest end of each triangle.  Bring outside points of triangles down over filling and tuck under wide ends of dough at center.  (Filling will not be completely covered)

*Bake 20-25 minutes or until golden brown. 

*Cut top off bell pepper using a v-shaped zigzag pattern.  Place pepper in center of ring; fill with salsa.  Mound lettuce, tomato, onions, and olives on top of ring surrounding bell pepper. 

*Cut ring; serve garnished with sour cream.

Yield: 8 servings

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From The Pampered Chef

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