Make a crescent roll taco ring with simple, yet flavorful, ingredients like cheese, seasoned ground beef and onions. Perfect for lunch, as an appetizer or even dinner!
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.
Notes
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.