Taco Ring Food

TACO CRESCENT RING

Steps:

• Heat oven to 375°F. In 10-inch nonstick skillet, cook beef until no longer pink. Add taco seasoning mix and 1/2 cup water. Simmer 3 to 4 minutes or until slightly thickened. In medium bowl, mix beef mixture and cheese.
• Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. Dough will overlap. Dough ring should look like the sun.
• Spoon beef mixture on the half of each triangle closest to center of ring.
• Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
• Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.

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.

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!

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 RING - PAMPERED CHEF

Steps:

• Preheat oven to 375.
• Brown ground beef and drain off the grease.
• combine ground beef, taco seasoning, cheese and water.
• Unroll crescent rolls, seperate into triangles.
• Arrane triabgles in a circle on 13" baking stone with wide ends overlapping in center and points towards outside (there should be a 5" diameter opening triangle).
• Using medium stainless steel scoop, scoop meat mixture evenly onto widest end of each triangle
• Bring points of triangles up over filling and tuck under wide ends of doughat center of ring (filling will not be completely covered.
• Bake 20-25 minutes.
• Cut up the rest of the veggies and prepare to top your taco ring when done baking.

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:

• 1. On a nonstick round pizza pan, lay the crescent rolls out with the large triangle end on the inside, each side touching, with the pointed end hanging over the edge.
• 2. In a skillet, brown the ground beef with the taco seasoning until done. Drain.
• 3. Place the cooked, ground beef on the ring of crescent rolls in a circle. Sprinkle with shredded cheese. Bring the pointed ends of the rolls up and over the ground beef and cheese mixture and tuck the end under the middle.
• 4. Bake in a 350 degree oven for 10-15 minutes until the crescent rolls are golden brown.
• 5. While the ring bakes, chop the remaining vegetables. When the ring is baked and has slightly cooled (you dont want this cold or scorching hot) place all the veggies in the middle of the ring, slice and serve it with a wedge of lemon or lime and a dollop of sour cream on top with some salsa.

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.