Beef Taco Ring

Beef Taco Ring ,  a wonderful alternative to taco shells…….

¾ to 1  lb lean ground beef

1 package (1-1.25 oz.) taco seasoning mix

1 (4 oz.) cheddar cheese

2 tbsp water

2 packages (8 oz.) refrigerated crescent rolls

1 medium green bell pepper

1 jar  salsa

lettuce optional

1-2  medium tomato

1/2 onion

½ c pitted ripe olives (optional)

1 tub Sour cream

Cook ahead up to 1 2/3 cups ground beef.  Cook in large skillet over medium heat.

Preheat oven to 375°F.

In Classic Batter Bowl, combine beef, taco seasoning mix (southwestern seasoning) and water.  Using the  Deluxe Cheese Grater, grate cheese into mix.

Unroll crescent dough; separate into 16 triangles. Arrange triangles, slightly overlapping, in a circle on Large Round Stone with wide ends 4 inches from edge of baking stone; wide ends overlapping in center.

Points will extend off the edge of the baking stone. Using Baker’s Roller,  roll wide ends of dough toward center to create a 5-inch opening.

Using Medium Scoop, scoop meat mixture evenly onto widest end of each triangle.

Bring points up over ?lling and tuck under the wide ends of dough at the center of the ring.  (The Filling will not be completely covered.)

Bake 20-25 minutes or until golden brown.

Cut off top of bell pepper.  Discard top and insides.  Fill pepper with Salsa.

Shred lettuce and slice tomato.  Chop onion using the Food Chopper.  Slice olives using a knife or the Egg Slicer Plus.  Place bell pepper in the center of ring; arrange lettuce,

tomato, onion and olives aroung the bell pepper.  Fill the Easy Accent Decorator with Sour cream.  Garnish.  To serve, cut with Slice ?n Serve.

Yield: 8 servings

You can also place extra ingredients in side bowls, letting dinner guests top their slice with any or all the extra ingredients….my preference ……enjoy!

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