Baked Taco Ring
Taco pizza? Well, not really -- but kinda! This taco ring is filled with the fresh taco toppings after coming out of the oven. Serve with side of sour cream or ranch dressing . . . and if you'd like, some guacamole, too!
- 1 pound ground beef
- 1 (1.25 ounce) package taco seasoning mix
- 1 cup shredded cheddar cheese, 4 ounces
- 2 tablespoons water
- 2 (8 ounce) packages refrigerated crescent rolls
- 1 medium green bell pepper
- 1 cup salsa, optional
- 3 cups lettuce, shredded (we used more — 3/4 a head)
- 1 medium tomato, diced
- 1/4 cup onion, chopped
- 1/2 cup pitted ripe olives
- sour cream
Adapted from extremesavingswithdivadesirae.com
Preheat oven to 375°. Brown the ground beef, then drain. Add taco seasoning and simmer for about 15 minutes.
Unroll the crescent dough; separate into triangles. Arrange triangles in a circle on a pizza pan with the wide ends toward the center of the pan, overlapping each other. It will look like a large sun with the points hanging half off the pan. There should be a 5 or 6 inch opening in the center.
Spoon the meat mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough. (Filling will not be completely covered).
Bake 18-22 minutes or until golden brown.
Shred lettuce, dice tomato, onions, olives, green pepper, and whatever other items you want to put inside. Place them in center of the taco ring and use that as your toppings!