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Taco Ring with Crescent Rolls

Taco Ring with Crescent Rolls Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef
  • 1 packet (1 oz) taco seasoning
  • ⅔ cup water
  • 2 cans (8 oz each) refrigerated crescent roll dough
  • 1 ½ cups shredded Mexican blend cheese, divided
  • Optional toppings: shredded lettuce, diced tomato, sour cream, salsa, sliced olives

Method
 

  1. Preheat oven to 375°F. Cook ground beef in a skillet over medium‑high heat until browned, about 6 minutes; drain fat. Add taco seasoning and ⅔ cup water, simmer until thickened, 3 minutes. Set aside to cool slightly.
  2. Unroll crescent dough and separate into 16 triangles. On a parchment‑lined baking sheet, arrange triangles in a circle with wide ends overlapping in the center and points outward; press overlapping edges to seal.
  3. Spoon beef mixture evenly over the sealed wide ends, forming a ring. Top with 1 ¼ cups cheese.
  4. Fold dough points over filling, tucking tips under to secure. Bake for 18 to 22 minutes until deep golden and cooked through.
  5. Cool on the sheet 5 minutes, then slide onto a platter. Top with remaining cheese, lettuce, tomato, sour cream, and desired toppings. Serve warm.

Notes

If the meat mixture looks too wet, let it simmer an extra minute so it doesn’t soak the dough. For the crispiest bottom crust, bake the ring on the lowest oven rack during the last 5 minutes.