 Summary
This taco filled crescent ring is the perfect meal for Taco Tuesday! Dress it up with fresh shredded lettuce, chopped tomatoes, avocados and taco sauce for a fun twist on tacos! Don't forget the guacamole and sour cream.
Cookware used in Recipe
 Large Cookie Sheet View
 10 inch Freedom Skillet with Cover View
Prep Time
20 Minutes
Servings
6 - 8
Ingredients: 1 lb ground beef 1 package (1 oz) Old El Paso™ taco seasoning mix 1 cup shredded Cheddar cheese (4 oz) 2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls Shredded lettuce, chopped tomatoes, sliced ripe olives, taco sauce or salsa, as desired
Directions: Heat oven to 375°F. In 10 inch Freedom Skillet, cook beef until no longer pink. Add taco seasoning mix and ½ 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 8 triangles. On the Large Cookie Sheet, ungreased, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. Note* (Dough will overlap; half of each triangle will hang over edges of the Cookie Sheet. Dough ring should look like a sun.)
Spoon beef mixture on the half of each triangle closest to center of ring.
Bring each dough triangle hanging over side of pan 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).
Gently separate dough perforations on top until filling peeks through. Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices. |
