Taco Ring (Print version)

A golden crescent roll Taco Ring filled with seasoned beef and cheese, then finished with crisp taco toppings.

# Ingredients:

For the taco filling

01 - 1 lb (450 g) lean ground beef
02 - 1/2 small yellow onion, finely diced
03 - 1 packet (1 oz / 28 g) taco seasoning, or 3 tablespoons homemade taco seasoning
04 - 1/3 cup (80 ml) water
05 - 1/2 cup (130 g) refried beans
06 - 1 1/2 cups (170 g) shredded cheddar jack cheese, divided

For the ring

07 - 2 cans (8 oz / 225 g each) refrigerated crescent roll dough
08 - 1 large egg
09 - 1 teaspoon water

For serving

10 - 2 cups (110 g) shredded iceberg or romaine lettuce
11 - 1/2 cup (120 g) pico de gallo or diced tomatoes
12 - 1/3 cup (80 g) sour cream
13 - 1/3 cup (85 g) guacamole
14 - 2 tablespoons sliced black olives
15 - 2 tablespoons sliced pickled jalapenos

# Instructions:

01 - Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper.
02 - Add the ground beef and onion to a large skillet over medium heat. Cook for 6-8 minutes, breaking the beef into small crumbles, until browned and cooked through. Drain excess grease if needed.
03 - Stir in the taco seasoning, water, and refried beans. Simmer for 2-3 minutes until the mixture is thick and scoopable. Remove from the heat and cool for 5 minutes.
04 - Stir 1 cup of the shredded cheese into the warm beef mixture. Save the remaining 1/2 cup cheese for sprinkling over the filling before folding.
05 - Separate the crescent dough into 16 triangles. Arrange them on the baking sheet in a circle with the wide ends overlapping in the center and the points facing outward, leaving a 5-inch opening in the middle.
06 - Spoon the beef filling evenly around the wide ends of the dough. Sprinkle with the remaining cheese. Fold each point over the filling and tuck it under the inside edge of the ring.
07 - Whisk the egg with 1 teaspoon water. Brush over the dough. Bake for 20-24 minutes, until the crescent dough is puffed and deep golden brown.
08 - Cool for 5 minutes. Fill the center with lettuce, pico de gallo, sour cream, guacamole, olives, and jalapenos, or serve the toppings on the side. Slice into wedges.

# Good to know:

01 - Serve the ring soon after baking for the flakiest texture.
02 - Keep cold toppings separate until serving so leftovers reheat better.
03 - The filling can be cooked up to 2 days ahead.

Back