Beef Taco Ring

No truer words could be spoken.

Now tomorrow is going to be split up between the Giants fans and the Patriots fans.

I live in New England, so you might have an idea which team I’ll be cheering for in this year’s Super Bowl.

If you need something ridiculously easy to make and bring to a party, consider this yummy Beef Taco Ring.

You can assemble the ring early in the day and bake just before serving.

I made this last night for my daughter to bring to her Nordic Team Dinner. I used a disposable foil pizza pan for the ring and a disposable cupcake pan to put the garnishes into.

Even better, the recipe doubles easily so I went ahead and made dinner for the rest of my family at the same time.

Win Win.

And may the best team win.

Beef Taco Ring

Ingredients:

1 1/2 pounds ground beef
2 packages (1 ounce each) low-sodium taco seasoning mix
1 cup water
2 packages (8 ounces each) refrigerated crescent rolls
Garnish:
Sour cream
Shredded lettuce
Chopped tomatoes
Shredded cheddar cheese
Guacamole

Directions:

1. Place a rack in the center of the oven, and preheat the oven to 375℉.

2. In a large skillet, over medium heat, break up beef and cook until the meat cooks through, 3 to 4 minutes. Add the taco seasoning, and stir to distribute, then add the water. Cook, and stir over medium-high heat until the liquid reduces, 4 to 5 minutes. Set aside.

3. Unwrap the crescent rolls and unroll the dough; you will have 16 triangles. Place an ungreased baking sheet or pizza stone (about 14- by 16-inches) on a work surface. Arrange the triangles of dough with the large ends of the triangles toward the center of the pan and the points hanging over the edge of the pan. Leave a 3- to 4-inch hole in the center. Press the dough as needed to connect the triangles and give you a nice space for placing the meat. Spoon the meat and seasonings in a ring in the center of the dough. Carefully bring up the ends of the dough, twisting and braiding the dough as needed as it crosses over the meat.

Note: I was in an incredible rush, having only a little time between ski drop off and piano pick-up to get this made, so my ring was very rustic. No matter. It looked great anyway.

4. Bake the ring until it is golden brown, 20 to 25 minutes. Remove it from the oven to cool for 3 to 4 minutes. Place a bowl of sour cream in the center of the ring and arrange the other condiments to the side.

Serves 8

Recipe from What Can I Bring Cookbook? by Anne Byrn





Here is a strange and highly addictive song.

“You got me drunk after the match
I told you secrets over sausage and mash
I spilled the beans
Now I have to kill you”

Okay.
Luke Haines-Gorgeous George

I love this, too.

Check out the very cool Luke Haines on his Website and on Facebook. Buy his music on the Website.

Cheers!

About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
This entry was posted in Beef, Main Courses, Snack and tagged . Bookmark the permalink.

4 Responses to Beef Taco Ring

  1. TM says:

    Yay!! I was going to make regular tacos for dinner tonight…BUT I just happen to have a package of those pre-made crescent roll thingys in my fridge (I just won’t even glance at their expiration date…don’t judge me, TS). I LOVE it when I have the ingredients for the latest ISITK recipe!

  2. TM says:

    Crap…just re-read the list and apparently I need another package of rolls. Hmmm…wonder if I could make a mini-version.

    • You can definitely make a mini version. I thought that 2 cans seemed excessive and there was not a photo to check out.

      Use the leftover beef to fill taco shells or halve the quantity altogether.

      And I never judge. :) Just beware that the older the cans the more wildly they burst apart. Remember that post I did about irrational fears? **shudders**

  3. Pingback: Top 10 Tex-Mex Recipes For Cinco de Mayo. Peluqueria Hernandez Anyone? | I Sing In The Kitchen

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