This taco ring has all the flavor of tacos wrapped in a buttery, flaky crust and comes together with just a handful of simple ingredients. It’s the easiest way to turn tacos into a fun, cheesy dinner worth sharing that everyone will love.
Holly’s Recipe Highlights
- Flavor: Seasoned taco beef and melty cheddar are tucked into buttery crescent rolls for all the best taco-night flavors in a flaky, pull-apart crust.
- Recommended Tools: A skillet, parchment-lined baking sheet or pizza pan, and a spatula are all you need. Parchment makes the taco ring easier to move and helps with cleanup.
- Prep Tip: Draining the beef before adding it to the crescent rolls keeps the filling flavorful without making the crust soggy.
- Serving Suggestions: Serve this taco ring for taco night, game day, or an easy party snack. Add shredded lettuce, tomatoes, olives, sour cream, salsa, or guacamole piled right into the center.
Ingredient Notes
- Ground Beef: Lean ground beef keeps the filling flavorful without getting greasy, but you can easily swap in ground turkey, ground chicken, or even shredded chicken for a lighter option.
- Taco Seasoning: Store-bought seasoning keeps this fast and fuss-free. Use mild or hot, depending on your crowd.
- Cheese: Sharp cheddar gives the best cheesy taco flavor, but a taco blend, Colby Jack, Monterey Jack, or pepper jack all work well.
- Crescent Rolls: Keep the dough cold until you’re ready to use it so it’s easier to arrange and fold. Crescent sheet dough works just as well if you cut it into triangles.
- Taco Toppings: Load up with your favorite taco toppings like lettuce, tomatoes, guacamole, sour cream, salsa, olives, jalapeños, green onions, and avocado for the best finish.
- Variations: Add black beans or corn to stretch the filling. For a kick, stir in some diced jalapeños, or keep it simple and serve with salsa or queso instead of piling on toppings.
How To Make a Taco Ring
- Brown the ground beef and onions, then stir in the taco seasoning and simmer.
- Arrange the crescent rolls in a ring on parchment paper.
- Spoon the taco meat over the dough and top with cheese (full recipe below).
- Fold the crescent points over the filling and tuck them under, and bake until golden.
Let the taco ring cool slightly, add the toppings to the center, then slice and serve.
Holly’s Pro Tips
- Chill Dough: Cold crescent dough is easier to handle and less likely to tear during assembly.
- Drain Beef: Removing extra grease keeps the crescent crust golden and flaky instead of soggy.
- Cool Filling: Let the taco meat cool slightly so the dough is easier to fold around it and helps prevent the crescent rolls from getting soggy.
- Don’t Overfill: Too much filling can make the crescent points lift or pop open as it bakes.
- Use Fresh Cheese: Shredding cheese from a block gives the best melt, but pre-shredded works too.
- Rest Before Slicing: A few minutes of cooling helps the filling settle and makes the wedges hold together better.
- Top After Baking: Add the fresh toppings after baking so they stay crisp and cool.
Save and Reheat Leftovers
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 4 weeks.
Thaw in the refrigerator before reheating. Reheat slices in the oven covered loosely with foil to help the crust stay crisp. Keep fresh toppings separate and add them just before serving.
Taco Night Favorites
Did you enjoy this Taco Ring Recipe? Leave a comment and rating below.
Taco Ring
This taco ring is packed with seasoned beef, cheddar cheese, and flaky crescent rolls for an easy dinner that feels fun enough for taco night or game day.
Equipment
Ingredients
- 1 pound ground beef
- 1 small onion diced
- 1 (1 ounce) packet taco seasoning about 2 tablespoons
- 1½ cups shredded cheddar cheese
- 2 cans refrigerated crescent rolls
- taco toppings
Instructions
- 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 to 6-inch 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 to 25 minutes or until golden. Cool 5 to 10 minutes before slicing.
- Fill the center with your favorite taco toppings for serving.
Notes
Nutrition information does not include taco toppings.
- Line the 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. 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. Reheat portions covered with foil in the oven, or quickly in the microwave.
- Fill the center with taco toppings just before serving.
Nutrition Information
Calories: 374kcal | Carbohydrates: 26g | Protein: 19g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 973mg | Potassium: 225mg | Fiber: 1g | Sugar: 7g | Vitamin A: 623IU | Vitamin C: 3mg | Calcium: 157mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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This was awesome
So glad to hear you enjoyed the taco ring Stacy!
This is so delicious! This is on our menu for Tuesday! SWP Employee
Perfect! I always have some crescent rolls in the fridge at any one time.
Diana C