Time 40m Yield 8 Number Of Ingredients 6 Steps:
Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning to beef mixture; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until water is evaporated, 10 to 15 minutes. Preheat oven to 375 degrees F (190 degrees C). Remove crescent roll dough from packaging and separate into individual pieces. Arrange crescent roll triangles in a circle with the points facing outward on a pizza stone or pan. Spoon ground beef mixture into the center of each dough piece, creating a ring shape. Sprinkle Mexican cheese blend over ground beef mixture. Fold crescent roll points toward the middle, sealing the dough together. Bake in the preheated oven until dough is lightly browned, 11 to 13 minutes.
Time 35m Yield 6-8 serving(s) Number Of Ingredients 17 Steps:
Preheat oven to 350 degrees. Roll out dinner roll dough into a large circle (about 12-16 inches). Using a pizza cutter or sharp knife, cut circle into pizza-like wedges (12-16 wedges). On an ungreased cookie sheet or pizza stone, arrange wedges in a sunburst looking ring with the wide ends toward the center of the baking stone & slightly overlapping each other. There will be an opening in the center of the ring with no dough in it. With your hands or a small pastry roller, press the wide ends of dough together & slightly in toward the middle of the ring to create a wide, solid base for the filling. Lay a sheet of foil or large tea towel over the dough to let rise while you are making the filling. Brown beef in large skillet or dutch oven, breaking into small taco sized pieces. Drain. Add taco seasoning & water to meat. Cook & stir til most of the liquid is absorbed & the seasoning has coated the meat. You may add a little extra water if needed, a Tablespoon at a time. Add peppers, onions, refried beans & cheese to meat mixture. Stir til combined. Spoon hot mixture over the wide ends of the dough, also in a ring pattern. I sometimes have extra filling depending on how many wedges I cut, but I usually just stuff it all in anyway. Bring the pointed ends of the wedges up & over the filling & tuck under the wide ends to encase the filling. Continue all the way around the ring. You will have some filling peeking out between wedges. Not only does it look pretty but makes for great cutting & serving lines. Bake uncovered for 10-15 minutes (We like ours a little doughy, so I use the least amount of time). Serve topped with any or all suggested toppings. Leftover taco ring can be refrigerated & is just as tasty reheated in the microwave the next day.
Time 45m Yield 8 Number Of Ingredients 6 Steps:
Heat oven to 375°F. In 10-inch nonstick skillet, cook beef until no longer pink. Add taco seasoning mix and 1/2 cup water. Simmer 3 to 4 minutes or until slightly thickened. In medium bowl, mix beef mixture and cheese. Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. Dough will overlap. Dough ring should look like the sun. Spoon beef mixture on the half of each triangle closest to center of ring. Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little). Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.
Time 55m Yield 8 Number Of Ingredients 6 Steps:
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix water and taco seasoning mix into ground beef; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until water is evaporated, 10 to 15 minutes. Preheat oven to 350 degrees F (175 degrees C). Mix ground beef mixture, 1/2 of the Cheddar cheese, and 1/2 of the sour cream together in a bowl. Roll crescent roll dough out onto a baking stone in the shape of a sunflower, with the triangle points pointing outward. Spread ground beef mixture onto dough in a circular shape. Wrap pointed end of dough around the beef mixture, sealing to the other end of dough making a ring-shape. Bake in the preheated oven until golden brown, about 25 minutes. Serve alongside the remaining Cheddar cheese and sour cream.
Time 20m Yield 6 serving(s) Number Of Ingredients 12 Steps:
Preheat oven to 375 degrees. Place a large drinking glass upside down in the middle of a 9" glass deepdish pie plate. Open and separate crescent roll dough; lay side by side in the bottom of plate with the wide end over the side and the point of the crescent against the glass. In a large skillet, mix taco seasoning into ground meat and brown. Drain meat. Spoon cooked meat filling into the dough ring. Top with chopped onion and chopped green pepper (optional) and grated cheese. Fold the wide end up and over the filling and fold the point up and over the wide end, closing and making a ring. Remove the drinking glass. Place into the oven for 10 minutes. Remove and place the ring onto a large platter. I use all the garnishes. Fill the center of the taco ring with shredded lettuce, topped with tomatoes. Serve sour cream and salsa on the side for a special meal.
Yield 8 servings Number Of Ingredients 13 Steps:
Preheat the oven to 350˚F (180˚C). In a large skillet over medium heat, heat the olive oil. Add the onion and cook, stirring occasionally until caramelized, about 10 minutes. Add the red bell pepper and jalapeño. Cook until softened, about 3 minutes. Add the ground beef, breaking apart with your spoon, and mix into the other ingredients. Add the taco seasoning and the lime juice. Mix thoroughly, cover, and refrigerate until ready to use. On a cutting board, place the stack of tortillas. Cut off two round sides of the tortillas, leaving a 4-inch (10-cm) wide middle section. Cut the middle section in half vertically. Generously spray a bundt pan with nonstick spray. Place the middle strips of tortilla in the bundt pan in a fanning pattern. Each tortillas strip should slightly overlap the previous strip. Sprinkle half of the cheddar cheese on top of the tortillas. Spread half of the ground beef mixture on top of the cheese. Place a third of the round strips of tortilla on top of the ground beef mixture in a fanning pattern. Sprinkle half of the Monterey Jack on top of the tortillas. Sprinkle the tortilla chips on top of the cheese. Place another third of the round strips of tortilla on top of the chips in a fanning pattern. Sprinkle the rest of the cheddar cheese on top of the tortillas. Spread the rest of the ground beef mixture on top of the cheese. Sprinkle the rest of the Monterey Jack on top of the ground beef mixture. Place the rest of the tortillas on top of the cheese in a fanning pattern. Bake for 45 minutes until crispy and browned. Let cool for 20 minutes. Place a plate on top of the bundt pan, and invert the ring onto the plate. Slice and serve with salsa. Enjoy!
More about “homemade taco ring recipes”
Time 45m Yield 16 servings. Number Of Ingredients 11 Steps:
In a large bowl, combine 1 cup cheese, water and taco seasoning. Crumble beef over mixture and mix well. Shape into 16 balls., Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° until meat is no longer pink, about 12 minutes. Drain meatballs on paper towels. Reduce heat to 375°., Arrange crescent rolls on a greased 15-in. pizza pan, forming a ring with pointed ends facing the outer edge of the pan and wide ends overlapping., Place a meatball on each roll; fold point over meatball and tuck under wide end of roll (meatball will be visible). Repeat. Bake until rolls are golden brown, 15-20 minutes., Transfer to a serving platter. Fill the center of the ring with lettuce, tomato, onions, olives, jalapenos, remaining cheese, and sour cream and salsa if desired.
