Make this Taco Ring Recipe with crescent rolls for the dinner table and watch it disappear!
This is the ultimate easy recipe! Seasoned ground beef is topped with shredded cheddar and wrapped up in crescent rolls for a grab-and-go baked appetizer or main dish that everyone will love. This decadent and cheesy treat will be the first one devoured at the snack or buffet table.
Taco Ring Recipe
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The Best Taco Ring Recipe!
- Crescent roll taco rings are super easy to make and totally portable for Cinco de Mayo parties or whenever the big game is on!
- Hearty, delicious, and always a crowd-pleaser, this is one recipe you’ll make again and again!
- Make it a meatless meal by switching out the ground beef for two cans of drained black beans!
CRESCENT ROLLS: Pillsbury crescent rolls always make the best taco ring recipes! Light and flaky, but sturdy enough to hold delicious ingredients!
SEASONED MEAT: Ground beef is the popular choice for this recipe, but leftover shredded chicken and turkey will work, too! Instead of store-bought, try a DIY taco seasoning blend that can be used in all kinds of recipes!
ADD-INS: Stir in some diced tomatoes, chopped zucchini, or a Mexican cheese blend.
CENTER TOPPINGS: Include scoopable taco ring toppings like guacamole, sour cream, salsa, shredded lettuce, diced tomatoes and avocados, sliced black olives or jalapenos, drained black beans, or extra cheese! Layer them or mix them all together as a dip!
How To Make A Taco Ring With Crescent Rolls
Taco rings are easy and fun to make and even easier to eat and enjoy!
- Brown ground beef with onion and drain. Add taco seasoning and simmer.
- Unroll crescent rolls and create a circular pattern on a parchment lined pan. The large ends overlap each other and the smaller ends point outwards (see photos)
- Spread meat on the larger end of each crescent roll and top with cheese.
- Pull crescent roll points over the taco meat and tuck them under the center.
- Top with remaining cheese and bake per recipe below.
PRO TIP: Just before serving, fill the center with taco toppings.
What To Serve With A Taco Ring
Tips For Success!
- Use cool crescent dough. It will tear easily from the other pieces and maintain its shape while being assembled.
- Line baking pan with parchment paper! This will guarantee the taco ring won’t stick to the pan (better than pan-release) and makes for easy clean-up, too!
- Keep leftover crescent roll taco ring covered in the refrigerator up to 4 days. Reheat portions in the microwave or in the oven.
- Wrap cooled portions in plastic wrap and place them in a zippered bag and freeze up to 4 weeks. Thaw in the refrigerator before reheating as directed above.
More Delicious Mexican Inspired Dishes
- Taco Salad Bowls with Creamy Avocado Dressing – delicious bread-less option!
- Easy Taco Casserole – one dish, no mess!
- Beef Enchiladas – a family favorite.
- Salsa Chicken Bake – easy and mouthwatering.
Taco Ring Recipe
- 1 pound ground beef
- 1 small onion diced
- 1 package taco seasoning mix
- 1 ½ cups shredded cheddar cheese
- 2 cans refrigerated crescent rolls
- taco toppings
- Preheat oven to 375°F.
- Brown ground beef and onion until no pink remains. Drain any fat.
- Add taco seasoning and water according to the package directions. Simmer.
- Unroll crescent rolls and place them in a circular shape on parchment paper. The larger ends should overlap each other in the center and the smaller ends should point outwards. There should be a 4-6” diameter opening in the middle.
- Place the meat on the larger end of the crescents. Top with 1 cup of cheese.
- Pull the point of the crescent over the taco meat and tuck it under the centre of the circle. Repeat with each crescent. Top with remaining cheese.
- Bake 20-25 minutes or until golden. Cool 5-10 minutes before slicing.
- Fill the center with your favorite taco toppings for serving.
- Nutrition facts do not include taco toppings
- Use cool crescent dough for easier handling.
- Line baking pan with parchment paper for easy clean up and to ensure the taco ring won’t stick to the pan.
- Refrigerate leftovers covered for up to 4 days.
- Reheat portions covered with foil in the oven, or quickly in the microwave.
- Freeze cooked and cooled portions wrapped in plastic wrap and then in a zippered bag for up to 4 weeks.
- Thaw in the refrigerator before reheating.
- Fill the center with taco toppings just before serving.
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