Baked Taco Ring Recipes

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TACO RING



Taco Ring image

This meat-filled pastry ring has been a classic Pampered Chef recipe for many years!

Yield 8 servings

Number Of Ingredients 7

1½ lb (700 g) lean (90%) ground beef
1 pkg (1-1.25 oz/30-35 g) taco seasoning mix
1¾ cups (7 oz/200 g) shredded cheddar cheese, divided
2 tbsp (45 mL) water
2 pkg (8 oz /250 g each) refrigerated crescent rolls
1 egg white, lightly beaten
Optional toppings: salsa, shredded lettuce, chopped onion and tomato, sliced olives, and sour cream

Steps:

  • Preheat the oven to 375°F (190°C). Cook the ground beef in a 10" (24-cm) 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 Classic Batter Bowl. Stir in the taco seasoning mix, 1 ½ cups of the cheese, and water.Unroll the crescent dough and separate it into 16 triangles. Arrange the triangles, slightly overlapping, in a circle on a Large Round Stone 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.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.

Nutrition Facts :

CRUNCHY TACO RING RECIPE BY TASTY



Crunchy Taco Ring Recipe by Tasty image

Here's what you need: olive oil, large white onion, red bell pepper, jalapeño, ground beef, taco seasoning, lime, flour tortillas, nonstick cooking oil spray, shredded cheddar cheese, tortilla chips, shredded monterey jack cheese, salsa

Provided by Julie Klink

Categories     Appetizers

Yield 8 servings

Number Of Ingredients 13

1 tablespoon olive oil
1 large white onion, diced
1 red bell pepper, diced
1 jalapeño, seeded, diced
1 lb ground beef
1 packet taco seasoning
1 lime, juice
10 flour tortillas
nonstick cooking oil spray
1 ½ cups shredded cheddar cheese
2 cups tortilla chips, crushed
1 ½ cups shredded monterey jack cheese
salsa, for serving

Steps:

  • Preheat the oven to 350˚F (180˚C).
  • In a large skillet over medium heat, heat the olive oil. Add the onion and cook, stirring occasionally until caramelized, about 10 minutes. Add the red bell pepper and jalapeño. Cook until softened, about 3 minutes.
  • Add the ground beef, breaking apart with your spoon, and mix into the other ingredients. Add the taco seasoning and the lime juice. Mix thoroughly, cover, and refrigerate until ready to use.
  • On a cutting board, place the stack of tortillas. Cut off two round sides of the tortillas, leaving a 4-inch (10-cm) wide middle section. Cut the middle section in half vertically.
  • Generously spray a bundt pan with nonstick spray.
  • Place the middle strips of tortilla in the bundt pan in a fanning pattern. Each tortillas strip should slightly overlap the previous strip. Sprinkle half of the cheddar cheese on top of the tortillas.
  • Spread half of the ground beef mixture on top of the cheese.
  • Place a third of the round strips of tortilla on top of the ground beef mixture in a fanning pattern. Sprinkle half of the Monterey Jack on top of the tortillas. Sprinkle the tortilla chips on top of the cheese.
  • Place another third of the round strips of tortilla on top of the chips in a fanning pattern. Sprinkle the rest of the cheddar cheese on top of the tortillas. Spread the rest of the ground beef mixture on top of the cheese. Sprinkle the rest of the Monterey Jack on top of the ground beef mixture. Place the rest of the tortillas on top of the cheese in a fanning pattern.
  • Bake for 45 minutes until crispy and browned.
  • Let cool for 20 minutes.
  • Place a plate on top of the bundt pan, and invert the ring onto the plate.
  • Slice and serve with salsa.
  • Enjoy!

Nutrition Facts : Calories 644 calories, Carbohydrate 61 grams, Fat 30 grams, Fiber 4 grams, Protein 29 grams, Sugar 4 grams

MEXICAN TACO RING



Mexican Taco Ring image

Really simple taco ring using crescent rolls.

Provided by kissthechef

Categories     Appetizers and Snacks     Meat and Poultry     Beef

Time 40m

Yield 8

Number Of Ingredients 6

1 pound ground beef
1 small onion, chopped
¾ cup water
1 (1.25 ounce) package taco seasoning
2 (8 ounce) cans refrigerated crescent rolls
1 (8 ounce) package shredded Mexican cheese blend

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning to beef mixture; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until water is evaporated, 10 to 15 minutes.
  • Preheat oven to 375 degrees F (190 degrees C). Remove crescent roll dough from packaging and separate into individual pieces.
  • Arrange crescent roll triangles in a circle with the points facing outward on a pizza stone or pan. Spoon ground beef mixture into the center of each dough piece, creating a ring shape. Sprinkle Mexican cheese blend over ground beef mixture. Fold crescent roll points toward the middle, sealing the dough together.
  • Bake in the preheated oven until dough is lightly browned, 11 to 13 minutes.

Nutrition Facts : Calories 468.1 calories, Carbohydrate 26.7 g, Cholesterol 62.3 mg, Fat 30 g, Fiber 0.1 g, Protein 19.9 g, SaturatedFat 12.9 g, Sodium 1017 mg, Sugar 5.1 g

BLOOMING QUESADILLA RING RECIPE BY TASTY



Blooming Quesadilla Ring Recipe by Tasty image

Here's what you need: cooked and shredded chicken, onion, red bell pepper, jalapeño, taco sauce, taco-size tortillas, shredded cheddar cheese, shredded monterey jack cheese

Provided by Julie Klink

Categories     Appetizers

Yield 20 servings

Number Of Ingredients 8

3 cups cooked and shredded chicken
1 onion, chopped
1 red bell pepper, chopped
1 jalapeño, chopped
1 cup taco sauce
20 taco-size tortillas
3 cups shredded cheddar cheese
3 cups shredded monterey jack cheese

Steps:

  • Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
  • In a large bowl, add the chicken, onion, red bell pepper, jalapeño, and taco sauce, and mix to combine. Set aside.
  • Cut each tortilla in half. Evenly add about 2 tablespoons each of the cheddar cheese, Monterey Jack cheese, and chicken mixture to each tortilla half.
  • Roll the tortillas into cones, starting fro the cut edge and making sure not to push the ingredients out of the tortilla.
  • Place a wide mouth jar or glass in the center of the baking sheet.
  • Create a ring around the jar with about 13 tortilla cones. The points of the cones should be in the center, touching the jar. Sprinkle cheddar and Monterey Jack cheese over the layer. Repeat with the remaining cones to make 2 more layers, finishing with the rest of the cheddar and Monterey Jack. Remove the jar from the center of the ring.
  • Bake until the cheese is melted and the edges of the tortillas are crispy, 15-20 minutes.
  • Carefully transfer the blooming quesadilla to a serving platter. Place your dip of choice inside the ring and top with your desired garnishes. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 325 calories, Carbohydrate 26 grams, Fat 15 grams, Fiber 1 gram, Protein 18 grams, Sugar 2 grams

BAKED TACO RING



Baked Taco Ring image

This is different and delicious, wonderful to serve for parties and for snacks. If you are a garlic and onion-lover (like me) then add in 1-2 tablespoons fresh garlic with an onion when browning the beef. Any amount of garnishes may be used, the amounts listed are only estimated --- my recipe #76616 works well with this :)

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 1h

Yield 1 taco ring, 14 serving(s)

Number Of Ingredients 12

1/2 lb lean ground beef, cooked (can use more ground beef)
1 (35 g) package taco seasoning mix (or Kittencal's Taco Seasoning Mix)
1 -1 1/2 cup cheddar cheese, shredded
2 tablespoons water
2 (8 ounce) packages crescent roll dough
1 whole medium green bell pepper (do not chop)
1/2 head lettuce, shredded
1 large tomatoes, coarsely chopped, for garnish
1 small onion, chopped, for garnish
1 cup whole pitted black olives, for garnish
1 cup salsa (or more if desired)
sour cream (to garnish)

Steps:

  • Set oven to 375°f.
  • In a bowl, combine the cooked ground beef, taco seasoning mix, cheese and water.
  • On a lightly greased pizza pan, or round baking stone, arrange the crescent triangles in a circle, with the larger sides of the dough overlapping each other a bit in center, and the points to the outside (you should have a 5-inch diameter circle in the center).
  • Spoon a small amount of meat mixture over rolls.
  • Fold points of triangles over the filling, and tuck under base at center (filling will not be completely covered).
  • Bake 20-25 minutes, or until golden brown.
  • Cut off the top of the bell pepper.
  • Fill the pepper with salsa, and place in the center of the baked ring, (use salsa to spoon over taco rolls).
  • Mound lettuce, onion, tomato and olives around the pepper.
  • Garnish with sour cream -- serve!

Nutrition Facts : Calories 184.7, Fat 7.5, SaturatedFat 3, Cholesterol 35.2, Sodium 437, Carbohydrate 20.5, Fiber 2.3, Sugar 2.9, Protein 9.1

TACO CRESCENT RING



Taco Crescent Ring image

It's no mistake that this genius taco crescent ring is one of the all time, most popular recipes on Pillsbury.com. It's easy, beefy, cheesy and comes loaded with all the best taco toppings. And did we mention how fun it is to make?

Provided by Pillsbury Kitchens

Categories     Entree

Time 45m

Yield 8

Number Of Ingredients 6

1 lb ground beef
1 package (1 oz) Old El Paso™ taco seasoning mix
1/2 cup water
1 cup shredded Cheddar cheese (4 oz)
2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
Shredded lettuce, chopped tomatoes, sliced ripe olives, taco sauce or salsa, as desired

Steps:

  • Heat oven to 375°F. In 10-inch nonstick skillet, cook beef until no longer pink. Add taco seasoning mix and 1/2 cup water. Simmer 3 to 4 minutes or until slightly thickened. In medium bowl, mix beef mixture and cheese.
  • Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. Dough will overlap. Dough ring should look like the sun.
  • Spoon beef mixture on the half of each triangle closest to center of ring.
  • Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
  • Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.

Nutrition Facts : Calories 360, Carbohydrate 26 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 0 g, Protein 17 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 6 g, TransFat 1/2 g

TACO RING



Taco Ring image

This is quick and easy and the kids will love it. Serve with lettuce, tomatoes, and the rest of the sour cream and cheese. Add salsa for a zing!

Provided by WNBAADDICT

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 8

Number Of Ingredients 6

1 pound ground beef
¾ cup water
1 package taco seasoning mix
1 (8 ounce) package shredded Cheddar cheese, divided
8 ounces sour cream, divided
2 (8 ounce) packages refrigerated crescent rolls

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix water and taco seasoning mix into ground beef; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until water is evaporated, 10 to 15 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix ground beef mixture, 1/2 of the Cheddar cheese, and 1/2 of the sour cream together in a bowl.
  • Roll crescent roll dough out onto a baking stone in the shape of a sunflower, with the triangle points pointing outward. Spread ground beef mixture onto dough in a circular shape. Wrap pointed end of dough around the beef mixture, sealing to the other end of dough making a ring-shape.
  • Bake in the preheated oven until golden brown, about 25 minutes. Serve alongside the remaining Cheddar cheese and sour cream.

Nutrition Facts : Calories 528.2 calories, Carbohydrate 26.5 g, Cholesterol 76.7 mg, Fat 36.1 g, Protein 21.2 g, SaturatedFat 16.1 g, Sodium 981.3 mg, Sugar 4.9 g

TACO RING



Taco Ring image

My neighbor made this for us just before we moved, and it was absolutely scrumptious. I just had to post it.

Provided by ShortyBond

Categories     One Dish Meal

Time 35m

Yield 1 Ring, 4-6 serving(s)

Number Of Ingredients 9

2 (8 ounce) packages crescent roll dough
1 lb ground beef
2 tablespoons chili powder
1 teaspoon ground cumin
1 (15 ounce) can refried beans
2 cups cheddar cheese, shredded, divided
salsa
lettuce, shredded
tomatoes, chopped

Steps:

  • Brown meat with chili powder and cumin. Drain well.
  • Roll out dough and pull apart at perforations. Arrange triangles in a large circle on a pizza or baking sheet.
  • Scoop 1/2 hamburger meat on dough, forming a circle about 1 1/2 inches inside dough ring.
  • Sprinkle 1/2 cup of cheese over meat.
  • Fold outside dough over meat to form a "stuffed crust.".
  • Fill center with refried beans, remaining meat, and remaining cheese.
  • Bake according to directions on dough package.
  • When pie is finished, pull out and immediately decorate with lettuce, tomatoes and salsa.
  • Enjoy!

Nutrition Facts : Calories 933.6, Fat 45.1, SaturatedFat 21, Cholesterol 201.7, Sodium 1400.9, Carbohydrate 78.5, Fiber 11.2, Sugar 5.7, Protein 52.3

HOMEMADE TACO RING



Homemade Taco Ring image

There are several recipes posted here for taco rings but all of them use crescent roll dough. Since my family prefers our dough to rise up into a soft, semi-chewy dough I use my original recipe for dinner roll dough instead. (Recipe #293120) There is more work involved, but a satisfying meal & rave reviews make it more than worth the effort. Prep time does not include the 75 minutes for making & rising the dough. But that is when I do the filling prep. For a step by step demo of the dough & ring click here: http://www.recipezaar.com/bb/viewtopic.zsp?t=274077

Provided by Tinkerbell

Categories     One Dish Meal

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 17

1 lb bread dough (1/2 recipe of Lorilyn's Dinner Roll Dough or use one of the two balls of dough after rising & the other can be wr)
1 lb ground beef
1 (1 1/4 ounce) packet taco seasoning (or fajita seasoning adds spice & is also delicious)
2 -3 tablespoons water
1/2 cup green pepper, diced
1/2 cup onion (can use white, green or red)
1 (16 ounce) can refried beans (sometimes I'll use 1/2 can spicy & 1/2 can traditional)
1 (4 ounce) can diced green chilies
3/4 cup grated cheese (I like the taco blend)
green pepper, diced
green onion, sliced (or whatever onion you used in the filling)
black olives, sliced
grated cheese
tomatoes, chopped
lettuce, shredded
sour cream
salsa

Steps:

  • Preheat oven to 350 degrees.
  • Roll out dinner roll dough into a large circle (about 12-16 inches).
  • Using a pizza cutter or sharp knife, cut circle into pizza-like wedges (12-16 wedges).
  • On an ungreased cookie sheet or pizza stone, arrange wedges in a sunburst looking ring with the wide ends toward the center of the baking stone & slightly overlapping each other. There will be an opening in the center of the ring with no dough in it. With your hands or a small pastry roller, press the wide ends of dough together & slightly in toward the middle of the ring to create a wide, solid base for the filling.
  • Lay a sheet of foil or large tea towel over the dough to let rise while you are making the filling.
  • Brown beef in large skillet or dutch oven, breaking into small taco sized pieces. Drain.
  • Add taco seasoning & water to meat. Cook & stir til most of the liquid is absorbed & the seasoning has coated the meat. You may add a little extra water if needed, a Tablespoon at a time.
  • Add peppers, onions, refried beans & cheese to meat mixture. Stir til combined.
  • Spoon hot mixture over the wide ends of the dough, also in a ring pattern. I sometimes have extra filling depending on how many wedges I cut, but I usually just stuff it all in anyway.
  • Bring the pointed ends of the wedges up & over the filling & tuck under the wide ends to encase the filling. Continue all the way around the ring. You will have some filling peeking out between wedges. Not only does it look pretty but makes for great cutting & serving lines.
  • Bake uncovered for 10-15 minutes (We like ours a little doughy, so I use the least amount of time).
  • Serve topped with any or all suggested toppings.
  • Leftover taco ring can be refrigerated & is just as tasty reheated in the microwave the next day.

Nutrition Facts : Calories 154, Fat 6.5, SaturatedFat 3.3, Cholesterol 18.7, Sodium 690.8, Carbohydrate 14.9, Fiber 4.3, Sugar 1.8, Protein 9.7

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