Taco Ring


  • 1½ lb (700 g) lean (90%) ground beef or what you have
  • 1 pkg taco seasoning mix
  • 1¾ cups shredded cheddar cheese, divided
  • 2 tbsp water
  • 2 pkg (8 oz) refrigerated crescent rolls
  • 1 egg white, lightly beaten
  •  Optional toppings: salsa, shredded lettuce, chopped onion and tomato, sliced olives, and sour cream


  1. Preheat the oven to 375°F (190°C). Cook the ground beef in a 10" skillet over medium heat for 10–12 minutes or until it’s no longer pink, breaking beef into crumbles, then drain. Transfer the beef to a a bowl. Stir in the taco seasoning mix, 1 ½ cups of the cheese, and water.

  2. Unroll the crescent dough and separate it into 16 triangles. Arrange the triangles, slightly overlapping, in a circle on a large round stone or a baking sheet large enough. You could use a cast iron pan too. You want to do it with the wide ends of the triangles overlapping in the center and points toward the outside. There should be a 5" (13-cm)-diameter opening in the center of the stone. The narrow triangle points of dough will extend off the edge of the baking stone.

  3. Using a large scoop, scoop the filling evenly over the dough in a continuous circle. Bring the points of triangles up over the filling and tuck them under the dough at center to form a ring. (Filling will show.) Brush the top with the egg white. Sprinkle with the remaining cheese. Bake for 25–30 minutes or until it is golden brown. Serve with toppings.

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