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Tuesday, January 28, 2014

Baked Taco Ring

Photo courtesy of the Cooking Corner.
    It seems as though everyone has made a taco filled ring of dough except me. This was my first attempt. The crescent dough is light and flaky, so handling it is easy. The pastry sections lay out into a perfect sun pattern that is filled with meat. In the center are the condiments that are spread on the finished hand held wedge. Serve with a napkin or two because they are a little messy, but sometimes, messy is really good.

Baked Taco Ring
Ingredients -
1 lb. ground beef
1 pkg. (1.25 oz) taco seasoning mix
add water according to package directions
1 cup (4 oz) shredded cheddar cheese
2- 8 oz. packages refrigerated crescent rolls
1 cup salsa (optional)
1/2 cup lettuce, shredded
1 Roma tomato, diced
1/4 cup onion, chopped
1/4 cup pitted ripe olives
1-8 oz.pkg. sour cream

Directions -
Preheat oven to 375 degrees.
Brown the ground beef until no longer pink. Drain. Add taco seasoning and water; simmer as directed.

Unroll the crescent dough and separate into triangles. On a pizza pan, lay triangles in a circle with the wide ends toward the center of the pan, slightly overlapping. Repeat slightly layering. (Points will be near edge of pan with a circle in the center.)

Spoon taco meat over the widest end of each triangle. Bring the point of each triangle over filling and tuck under dough. (There will be spaces in between the layers).

Bake 18-20 minutes or until golden brown. Let cool slightly.

Spoon sour cream in center of ring. Sprinkle sour cream with lettuce and then tomato, onion, olives and salsa if desired.


Serves 12 or so.


NOTE - Next time I'll put some cheese directly on top of the taco meat to goo it all together.
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