Can I make this ahead of time and bake it later?

While you can prepare the meat filling ahead of time, it's best to assemble the ring just before baking. The crescent dough can become soggy if it sits with the filling too long. If you need to work ahead, prepare your filling and toppings, then assemble and bake right before serving.

How do I prevent the bottom of my taco ring from getting soggy?

Be sure to drain the meat mixture well after cooking. If it seems very wet after adding the seasoning, simmer a bit longer to reduce excess moisture. You can also sprinkle a thin layer of cheese on the dough before adding the meat mixture to create a barrier.

Can I use homemade dough instead of crescent rolls?

Absolutely! While crescent rolls provide convenience, you can use your favorite homemade dough. Pizza dough or a basic bread dough works well just roll it thin and cut into triangles. The baking time might need adjustment, so watch it closely.

What's the best way to transport this for a potluck?

Bake the taco ring at home and let it cool for about 10 minutes. Cover loosely with foil and transport on the baking sheet. Bring the toppings separately in containers and assemble at your destination. You can reheat it briefly in the oven if needed or serve at room temperature.

Taco Ring Recipe - Jmrecipes

Description

A delicious and visually appealing Taco Ring made with crescent rolls, seasoned ground beef, and cheese, perfect for sharing and customizable with your favorite toppings.

Ingredients

Units Scale

For the Filling:

- - 1 lb ground beef
  - 1 package (1 oz) taco seasoning mix (or make your own)
  - 1/2 cup water
  - 1 cup shredded cheddar cheese, divided

For the Dough:

- - 2 cans (8 oz each) refrigerated Original Crescent Rolls (8 Count)

Optional Toppings:

- Shredded lettuce
- Chopped tomatoes
- Sliced ripe olives
- Taco sauce or salsa, as desired

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Instructions

Prepare the Beef: Heat the oven to 375°F. In a 10-inch nonstick skillet, cook the ground beef until it is no longer pink. Drain any excess grease.
Season the Beef: Add the taco seasoning mix and ½ cup of water to the skillet. Simmer the mixture for 3 to 4 minutes, stirring occasionally, until it is slightly thickened. Remove from heat.
Mix Filling: In a medium bowl, combine the beef mixture with ½ cup of shredded cheddar cheese and mix until well combined.
Prepare the Dough: Unroll both cans of crescent roll dough. Separate the dough into 16 triangles.
Form the Ring: On an ungreased large baking sheet, arrange the triangles in a ring shape so that the short sides of the triangles form a 5-inch circle in the center, overlapping the dough slightly.
Fill the Ring: Top the center of the dough ring with the prepared taco meat mixture. Sprinkle with the remaining ½ cup of shredded cheddar cheese.
Fold and Seal: Fold each dough triangle up over the filling, tucking the tip of the triangle under the bottom of the ring to seal it.
Bake: Place the baking sheet in the preheated oven and bake for 20 to 25 minutes, or until the dough is lightly browned and fully cooked.
Serve: Let the taco ring cool for 5 minutes. Slice into sections and serve with optional toppings such as shredded lettuce, chopped tomatoes, sliced ripe olives, and taco sauce or salsa.

Notes

For a spicier version, use hot taco seasoning or add diced jalapeños to the beef mixture.
You can make the taco meat mixture ahead of time and refrigerate until ready to assemble the Taco Ring.
Ensure you don’t overfill the dough to avoid breaking the ring while folding.
Serve the taco ring with a side of sour cream or guacamole for added flavor.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 2g
Sodium: 750mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 12g
Cholesterol: 50mg