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.
Servings: 8 servings
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
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