When I was growing up, taco night was super exciting. My mom would bring out this special dish we had with individual compartments for each taco topping. The dish was round, with a circle in the center which was always filled with taco sauce. The other sections were pilled high with seasoned ground beef, sharp cheddar cheese, torn iceberg lettuce and chopped tomatoes. She would warm the soft and hard taco shells in the oven, and dinner was served.
With Cinco De Mayo fast approaching this weekend, the Taco Ring is an easy, flavorful and fun way to celebrate! Instead of taco shells, the ring is made up of crescent dough, using a canned tube of crescent rolls. Who doesn’t love taco meet wrapped in soft bread? Serve it with sour cream, fresh guacamole and a pitcher of margaritas, and May 5 is made. Cheers!
Some Kinda Good Taco Ring
I used ground venison to make my meat filling, but ground beef is awesome in this recipe too.
- 1 medium onion, chopped
- 3 garlic cloves, sliced
- 1 jalapeno, chopped
- 2 lbs of ground beef or venison
- 1 Taco Seasoning Packet or make your own with this recipe
- 1 cup of water
- 1 tube of crescent rolls
- Taco Toppings of your choice, such as:
- Shredded Sharp Cheddar
- Chopped Tomatoes
- Shredded Lettuce
- Sour Cream
- Fresh Guacamole
- Fresh lime slices
Heat oven to 375°F. In a skillet, cook beef until no longer pink, along with onion, garlic and jalapeno. Add taco seasonings and water. Simmer 3 to 4 minutes or until slightly thickened. Unroll can of dough; separate into 8 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a circle. Dough will overlap. Spoon beef mixture on the half of each triangle closest to center of ring. Sprinkle the top with cheese. You will most likely have more beef than you need. Be careful not to overfill. Bring each dough triangle up over filling, tucking dough under bottom layer to secure. Repeat around ring. Some filling will show. Bake 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices. Fill the center with toppings.
Happy Cinco De Mayo! You may also like this Light Mexican Casserole, Heavy on Flavor.
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Georgia native Rebekah Faulk Lingenfelser is a freelance writer, entertainer and food enthusiast who writes and speaks about her love of good food and the Coastal South. Watch her compete on Food Network Star this summer, premiering June 10 at 9 p.m. Rebekah is the longtime Statesboro Herald food columnist and host of SKG-TV on YouTube. A Georgia Southern University alumna, she also attended Savannah Technical College’s Culinary Institute of Savannah. To learn more, connect with Some Kinda Good on social media, or visit RebekahLingenfelser.com.