Taco Ring

1 lb. fresh, lean ground beef
1 packet taco seasoning mix
1 c. grated cheddar cheese
2 pkgs (8 oz. each) refrigerated crescent rolls
1 medium red or green bell pepper
shredded lettuce
coarsely chopped tomato
sm. purple onion (optional)
4 oz. can sliced black olives
sour cream

Using 8” Saute Pan, prepare taco meat according to package directions and divide in half. Freeze one-half meat and label “Taco Meat,” and use for tacos or nachos when only a small serving is needed. Freeze other half of meat and label “Taco Ring.” When ready to create Taco Ring, defrost meat and mix with cheese. Unroll crescent rolls and separate into 16 triangles. Place triangles in a circle on 1arge Round Stone with wide ends overlapping in center and points toward the outside. (There should be a 5” diameter opening in the center of the stone.) Scoop meat mixture evenly onto widest end of triangle. Fold points of triangles over filling and tuck under wide ends of dough in the center. (Filling will not be completely covered.) Bake at 350 degrees for 20-25 minutes or until golden brown. Using V-Shaped Cutter, place decorative cut red or green pepper in center of the ring and fill with salsa. Mound lettuce, tomatoes, onion, and olives around pepper. Use Easy Accent Decorator to garnish with sour cream.
*Pampered Chef



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