TACO RING
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
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
CRUNCHY TACO RING RECIPE BY TASTY
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
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
TACO CRESCENT RING
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
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
BLOOMING QUESADILLA RING RECIPE BY TASTY
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
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
CRISPY FRIED TACOS
My mother has been making these for more than 30 years. Frying the tacos makes them extra crispy and delicious. Our five grown sons request these whenever they visit.-Catherine Gibbs, Gambrills, Maryland
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 12 tacos.
Number Of Ingredients 13
Steps:
- In a blender, combine the salsa ingredients; cover and pulse until salsa reaches desired consistency. Transfer to a large bowl; cover and refrigerate., In a large skillet, cook beef over medium heat until no longer pink; drain. Sprinkle with salt. Meanwhile, in another large skillet, fry tortillas in oil in batches just until crisp; drain on paper towels., Fill tortillas with beef; sprinkle with cheese. Fold in half. Serve with lettuce and salsa.
Nutrition Facts : Calories 257 calories, Fat 16g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 546mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 3g fiber), Protein 11g protein.
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CRUNCHY TACO RING - MEXICAN APPETIZERS AND MORE!
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5/5 (6)Total Time 1 hr 15 minsCategory Appetizer, DinnerCalories 461 per serving
- In a skillet over medium heat, add a tablespoon of olive oil. Add onions and peppers and cook for 10 minutes.Add the ground beef and mix together well with vegetables. Break ground beef apart with a wooden spoon. Cook until beef is no longer pink.
- Take a few flour tortillas at a time and place on top of a cutting board. Cut off the two round sides of the tortillas.Then cut tortillas straight down the middle.You will have round end strips and straight flour tortilla strips.
- Spray a bundt pan well with non stick cooking spray. Place the straight flour strips on the bottom of bundt pan in a fanning pattern.
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