Taco Ring - Little Sunny Kitchen

Prep Time 10

Cook Time 40

Total Time 50

▢ 1 pound ground beef lean, Note 3
▢ ½ yellow onion diced
▢ 2 tablespoons taco seasoning
▢ ½ cup water
▢ ¼ cup salsa
▢ ½ cup refried beans
▢ 1 cup shredded Mexican cheese blend or cheddar cheese
▢ 2 cans total 16-oz refrigerated crescent rolls separated into 16 triangles, Note 1

Heat a skillet on medium high heat, and brown the beef. Drain fat.
Add onion, cook until it’s translucent (about 3 minutes).
Add taco seasoning and water, bring to boil then simmer uncovered for 4-5 minutes or until the water has evaporated and the mixture has thickened.
Remove from heat, stir in salsa.
Preheat the oven to 375°F/190°C
To assemble the taco ring, spray a baking sheet with non stick spray. Arrange and overlap the wide sides of the crescent roll triangles to form a ring. It will look like a sun.
Spread the refried beans around the inside of the dough ring, followed by the beef mixture, and cheese. See note 4.
Fold the triangles over the filling and tuck under the wider sides.
Bake for 20 to 25 minutes or until the ring is lightly browned.
Allow to cool for 5 minutes before slicing and serving.

Crescent roll dough must be cold when working with it.
Be sure to allow the beef filling to cool down a little before you add it to the crescent rolls.
Ground beef can be substituted for ground chicken or turkey.
To help you shape the ring, place a bowl or a glass that is around 5-6 inches in diameter in the center and shape the dough around it.
This taco ring serves up to 16 people if served as an appetizer, or 6-8 if serving as a main.