This Taco Ring is produced using refrigerated sickle move batter masterminded around and loaded down with taco meat and cheddar. It's an extraordinary method to transform tacos into simple to eat amusement day toll.
I adore utilizing bow move batter for snappy and simple hors d'oeuvres and suppers. Nothing beats that margarine season and flaky surface. This Taco Ring looks great, yet it's a breeze to prepare.
Present with whatever taco fixings you like. Regardless of whether served for diversion day or supper, this Taco Ring will be yummed up in a matter of moments!
Impress your guest on Game Day with this Crescent Taco Ring! It's a fun new twist on a classic that everyone will eat up. Add fresh lettuce and salsa to make it complete.
Ingredients
- 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 each) Pillsbury™ refrigerated crescent dinner rolls
- Shredded lettuce, chopped tomatoes, sliced ripe olives, taco sauce or salsa, as desired
Instructions
- 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.
Read more our recipe : Baked Coconut Chicken Tenders
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