Taco Ring

By Denise Edmister

Taco Ring


Mr. Food


What's the twist to making a family favorite like tacos become a new meal idea? Instead of traditional taco shells, we use refrigerated crescent rolls to create a Taco Ring that's as at home as a main dish as it is a fiesta-style party appetizer.

Serves: 6

Cooking Time: 40 min

  • 1 pound ground beef
  • 1 onion, chopped
  • 1 (1-1/4-ounce) package taco seasoning mix
  • 1 cup (4 ounces) shredded sharp Cheddar cheese
  • 2 (8-ounce) cans refrigerated crescent rolls


  1. Preheat oven to 350 degrees F. Lightly grease a 12-inch pizza pan.
  2. In a large skillet, cook beef and onion over medium-high heat, stirring until beef crumbles and is no longer pink; drain.
  3. Stir in taco seasoning; add water according to package directions. Cook over medium-high heat for 3 minutes, or until liquid is absorbed. Add cheese, stirring until it melts. Remove from heat and set aside.
  4. Unroll crescent rolls. Place wide end of triangles in center of pizza pan, forming a ring, overlapping dough as necessary. Spoon meat mixture into center of each triangle. Bring smaller ends of triangles over meat, tucking ends under.
  5. Bake 20 minutes, or until rolls are golden. Serve warm.


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