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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This was served a a church supper and I've made it twice over for my family. It is super easy and super quick to make and all the family will love it. It's a great easy snack for anytime! Ingredients:
2 packages pillsbury refrigerated crescent dinner rolls, refridgerated |
2 lbs ground beef, browned |
1 large onion, finely chopped |
1 chopped green pepper (optional) |
1 package taco seasoning |
1 (8 ounce) package kraft grated cheddar cheese or 1 (8 ounce) package tex-mex cheese |
shredded iceberg lettuce |
diced tomato |
sliced avocado |
refried beans |
sour cream |
salsa |
Directions:
1. Preheat oven to 375 degrees.
2. Place a large drinking glass upside down in the middle of a 9 glass deepdish pie plate.
3. 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.
4. In a large skillet, mix taco seasoning into ground meat and brown.
5. Drain meat.
6. Spoon cooked meat filling into the dough ring.
7. Top with chopped onion and chopped green pepper (optional) and grated cheese.
8. Fold the wide end up and over the filling and fold the point up and over the wide end, closing and making a ring.
9. Remove the drinking glass.
10. Place into the oven for 10 minutes.
11. Remove and place the ring onto a large platter.
12. I use all the garnishes.
13. Fill the center of the taco ring with shredded lettuce, topped with tomatoes.
14. Serve sour cream and salsa on the side for a special meal.
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