Homemade Taco Ring Food

TACO RING

Steps:

• Preheat oven to 375 degrees. Grease a 12 cup bundt pan with nonstick cooking spray.
• Heat vegetable oil in a saute pan over medium high heat. Add the ground beef and brown until cooked through.
• Add the tacos seasoning along with ¼ cup water. Stir until combined. Remove from heat and allow to cool slightly.
• Place crescent rolls in the bundt pan by placing the thinner side of the triangle in the pan coming up a few inches on the tube of the pan. Allow the large side to rest on the outer edge of the pan.
• Mix remaining shredded cheese with the seasoned beef and add it to the pan. Fold the larger ends of the crescent rolls over the mixture. There should be a small gap between each roll.
• Place in the oven and bake for 25-30 minutes until golden brown.
• Turn out onto a sheet tray and sprinkle with remaining shredded cheese. Place back in oven until cheese has melted, about 5 minutes.
• Allow to rest for 10 minutes before removing from the pan.
• When ready to serve, place a small bowl in the center of the ring to create a bowl. Fill with guacamole then top with salsa. Garnish the ring with sliced scallions.

CRUNCHY TACO RING RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• In a large skillet over medium heat, heat the olive oil. Add the onion and cook, stirring occasionally until caramelized, about 10 minutes. Add the red bell pepper and jalapeño. Cook until softened, about 3 minutes.
• Add the ground beef, breaking apart with your spoon, and mix into the other ingredients. Add the taco seasoning and the lime juice. Mix thoroughly, cover, and refrigerate until ready to use.
• On a cutting board, place the stack of tortillas. Cut off two round sides of the tortillas, leaving a 4-inch (10-cm) wide middle section. Cut the middle section in half vertically.
• Generously spray a bundt pan with nonstick spray.
• Place the middle strips of tortilla in the bundt pan in a fanning pattern. Each tortillas strip should slightly overlap the previous strip. Sprinkle half of the cheddar cheese on top of the tortillas.
• Spread half of the ground beef mixture on top of the cheese.
• Place a third of the round strips of tortilla on top of the ground beef mixture in a fanning pattern. Sprinkle half of the Monterey Jack on top of the tortillas. Sprinkle the tortilla chips on top of the cheese.
• Place another third of the round strips of tortilla on top of the chips in a fanning pattern. Sprinkle the rest of the cheddar cheese on top of the tortillas. Spread the rest of the ground beef mixture on top of the cheese. Sprinkle the rest of the Monterey Jack on top of the ground beef mixture. Place the rest of the tortillas on top of the cheese in a fanning pattern.
• Bake for 45 minutes until crispy and browned.
• Let cool for 20 minutes.
• Place a plate on top of the bundt pan, and invert the ring onto the plate.
• Slice and serve with salsa.
• Enjoy!

MEXICAN TACO RING

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning to beef mixture; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until water is evaporated, 10 to 15 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Remove crescent roll dough from packaging and separate into individual pieces.
• Arrange crescent roll triangles in a circle with the points facing outward on a pizza stone or pan. Spoon ground beef mixture into the center of each dough piece, creating a ring shape. Sprinkle Mexican cheese blend over ground beef mixture. Fold crescent roll points toward the middle, sealing the dough together.
• Bake in the preheated oven until dough is lightly browned, 11 to 13 minutes.

HOMEMADE TACO RING

Steps:

• Preheat oven to 350 degrees.
• Roll out dinner roll dough into a large circle (about 12-16 inches).
• Using a pizza cutter or sharp knife, cut circle into pizza-like wedges (12-16 wedges).
• On an ungreased cookie sheet or pizza stone, arrange wedges in a sunburst looking ring with the wide ends toward the center of the baking stone & slightly overlapping each other. There will be an opening in the center of the ring with no dough in it. With your hands or a small pastry roller, press the wide ends of dough together & slightly in toward the middle of the ring to create a wide, solid base for the filling.
• Lay a sheet of foil or large tea towel over the dough to let rise while you are making the filling.
• Brown beef in large skillet or dutch oven, breaking into small taco sized pieces. Drain.
• Add taco seasoning & water to meat. Cook & stir til most of the liquid is absorbed & the seasoning has coated the meat. You may add a little extra water if needed, a Tablespoon at a time.
• Add peppers, onions, refried beans & cheese to meat mixture. Stir til combined.
• Spoon hot mixture over the wide ends of the dough, also in a ring pattern. I sometimes have extra filling depending on how many wedges I cut, but I usually just stuff it all in anyway.
• Bring the pointed ends of the wedges up & over the filling & tuck under the wide ends to encase the filling. Continue all the way around the ring. You will have some filling peeking out between wedges. Not only does it look pretty but makes for great cutting & serving lines.
• Bake uncovered for 10-15 minutes (We like ours a little doughy, so I use the least amount of time).
• Serve topped with any or all suggested toppings.
• Leftover taco ring can be refrigerated & is just as tasty reheated in the microwave the next day.

TACO RING

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix water and taco seasoning mix into ground beef; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until water is evaporated, 10 to 15 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Mix ground beef mixture, 1/2 of the Cheddar cheese, and 1/2 of the sour cream together in a bowl.
• Roll crescent roll dough out onto a baking stone in the shape of a sunflower, with the triangle points pointing outward. Spread ground beef mixture onto dough in a circular shape. Wrap pointed end of dough around the beef mixture, sealing to the other end of dough making a ring-shape.
• Bake in the preheated oven until golden brown, about 25 minutes. Serve alongside the remaining Cheddar cheese and sour cream.

TACO MEATBALL RING

Steps:

• In a large bowl, combine 1 cup cheese, water and taco seasoning. Crumble beef over mixture and mix well. Shape into 16 balls., Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° until meat is no longer pink, about 12 minutes. Drain meatballs on paper towels. Reduce heat to 375°., Arrange crescent rolls on a greased 15-in. pizza pan, forming a ring with pointed ends facing the outer edge of the pan and wide ends overlapping., Place a meatball on each roll; fold point over meatball and tuck under wide end of roll (meatball will be visible). Repeat. Bake until rolls are golden brown, 15-20 minutes., Transfer to a serving platter. Fill the center of the ring with lettuce, tomato, onions, olives, jalapenos, remaining cheese, and sour cream and salsa if desired.

TACO RING

Steps:

• Brown meat with chili powder and cumin. Drain well.
• Roll out dough and pull apart at perforations. Arrange triangles in a large circle on a pizza or baking sheet.
• Scoop 1/2 hamburger meat on dough, forming a circle about 1 1/2 inches inside dough ring.
• Sprinkle 1/2 cup of cheese over meat.
• Fold outside dough over meat to form a "stuffed crust.".
• Fill center with refried beans, remaining meat, and remaining cheese.
• Bake according to directions on dough package.
• When pie is finished, pull out and immediately decorate with lettuce, tomatoes and salsa.
• Enjoy!