Saturday, March 21, 2015

The Taco Ring

The Pampered Chef Taco Ring is a favorite at our house. My friend Staci introduced me to it. It's fast and easy! Perfect for a week night or the weekend. And only four ingredients, five if you count the water.

2 - 8 count cans of crescent rolls
1 package powdered taco mix
1 - 1 1/2 cups of shredded cheddar cheese
1 lb ground beef
2 tablespoons of water

Start by browning the ground beef. Drain it. Then return it to the skillet. I usually let mine cool for about five minutes, that way the cheese doesn't melt immediately when it is added. Sprinkle in the taco seasoning, cheese, and two tablespoons of water. 

Beef, cheese, taco mix, and water
While you're browning the beef, or I bet shredded chicken would work, too, lay out your crescent rolls to form a sun. All of the larger ends should face the same way. Leave an opening of about five inches where the toppings will rest. I use a pizza stone most of the time, but a cookie sheet works well, too. Just make a rectangle instead of a circle.  Preheat the oven to 375.

16 crescent rolls 
With a large spoon, add the meat mixture to the largest area where the rolls overlap. This is messy. Beware!

Next, take the ends of the crescent rolls, pull them over the meat, and tuck them under the center of the ring. 

For toppings, we like lettuce, salsa, and sour cream. But you can use anything you want.

Bake at 375 for about 20 minutes. Cook more if you like things crunchy. Fill in the opening with your toppings. Chips and salsa or Spanish rice make great side choices.
Pampered Chef Taco Ring
Then take a picture and put it on Instagram! It always makes a post-worthy picture.
Let me know how it turns out. And, by the way, I wouldn't count on having left overs!


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