Homemadetacoring Recipes

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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

TASTY TACO RING



Tasty Taco Ring image

This was served a a church supper and I've made it twice over for my family. It is super easy and super quick to make and all the family will love it. It's a great easy snack for anytime!

Provided by Gingerbee

Categories     One Dish Meal

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

2 packages Pillsbury Refrigerated Crescent Dinner Rolls, refridgerated
2 lbs ground beef, browned
1 large onion, finely chopped
1 chopped green pepper (optional)
1 package taco seasoning
1 (8 ounce) package kraft grated cheddar cheese or 1 (8 ounce) package tex-mex cheese
shredded iceberg lettuce
diced tomato
sliced avocado
refried beans
sour cream
salsa

Steps:

  • Preheat oven to 375 degrees.
  • Place a large drinking glass upside down in the middle of a 9" glass deepdish pie plate.
  • Open and separate crescent roll dough; lay side by side in the bottom of plate with the wide end over the side and the point of the crescent against the glass.
  • In a large skillet, mix taco seasoning into ground meat and brown.
  • Drain meat.
  • Spoon cooked meat filling into the dough ring.
  • Top with chopped onion and chopped green pepper (optional) and grated cheese.
  • Fold the wide end up and over the filling and fold the point up and over the wide end, closing and making a ring.
  • Remove the drinking glass.
  • Place into the oven for 10 minutes.
  • Remove and place the ring onto a large platter.
  • I use all the garnishes.
  • Fill the center of the taco ring with shredded lettuce, topped with tomatoes.
  • Serve sour cream and salsa on the side for a special meal.

Nutrition Facts : Calories 487.9, Fat 35.2, SaturatedFat 16.9, Cholesterol 142.5, Sodium 335.3, Carbohydrate 3, Fiber 0.3, Sugar 1.3, Protein 37.8

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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