Taco Meatball Ring

By glomcrae

Ingredients

• 2 cups (8 oz) shredded cheddar cheese, divided
• 2 T. water
• 2 to 4 T. taco seasoning
• 1/2 lb. ground beef
• 2 tubes (8 oz each) refrigerated crescent rolls
• 1/2 medium head iceberg lettuce, shredded
• 1 medium tomato, chopped
• 4 green onions, sliced
• 1/2 cup sliced ripe olives
• 2 jalapeno peppers, sliced
• Sour cream and salsa, optional

Details

Servings 16

Preparation

Step 1

In a large bowl, combine 1 cup cheese, water and taco seasoning. Crumble beef over mixture and mix well. Shape into 16 balls.

Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400 degrees for 12 minutes or until meat is no longer pink. Drain meatballs on paper towels. Reduce heat to 375 degrees.

Arrange crescent rolls on a greased 15" pizza pan, forming a ring with pointed ends facing the outer edge of the pan and wide ends overlapping.

Place a meatball on each roll; fold point over meatball and tuck under wide end of roll (meatball will be visible). Repeat. Bake for 15-20 minutes or until rolls are golden brown.

Transfer to a serving platter. Fill the center of the ring with lettuce, tomato, onions, olives, jalapenos, remaining cheese, and sour cream and salsa, if desired.