Taste of Our Home Tuesday: Baked Taco Ring

Another quick Pinterest recipe.  What did we used to do without Pinterest??  Justin is not usually a fan of dinners like these because there tends to be a problem with too much bread and too little filling.  I snuck this into the oven one night before he was home.  I had tasted a taco ring once before somewhere and really enjoyed it.  I was hoping he would enjoy it too once he tasted it.  Much to my relief it passed the test and was added to the "Make Again" list.  It was very simple, easy and quick.  Enjoy!

 

Ingredients:
1 lb. ground beef
1 package (1.25 oz) taco seasoning mix
1 c. (4 oz) shredded cheddar cheese
2 tbs water
2 8-oz packages refrigerated crescent rolls
1 medium green bell pepper
1 c. salsa (optional)
3 c. lettuce, shredded (we used more — ¾ a head)
1 medium tomato, diced
¼ c. onion, chopped
½ c. pitted ripe olives
sour cream
Directions:
–Preheat oven to 375°. Brown the ground beef, then drain. Add taco season and simmer
–Unroll the crescent dough; separate into triangles. Arrange triangles in a circle on a pizza pan with the wide ends toward the center of the pan, overlapping each other. It will look like a large sun with the points hanging half off the pan. There should be a 5 or 6 inch opening in the center.
–Spoon the meat mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough. (Filling will not be completely covered).
–Bake 18-22 minutes or until golden brown.
–Shred lettuce, dice tomato, onions, olives, green pepper, and whatever other items you want to put inside. Place them in center of the taco ring and use that as your toppings!