Baked Taco Ring
Transform your taco night with this show-stopping Baked Taco Ring, a crowd-pleasing masterpiece that's as fun to make as it is to eat! Made with flavorful seasoned ground beef, melted cheddar cheese, and flaky crescent roll dough, this easy recipe combines classic taco flavors with an eye-catching presentation. The golden, crescent-shaped dough is stuffed with a savory taco filling and baked to perfection, then finished with fresh garnishes like shredded lettuce, juicy tomatoes, and optional spicy jalapeño slices. Perfect for parties, potlucks, or a family-friendly dinner, this taco ring is served with tangy sour cream and zesty salsa for the ultimate dipping experience. Ready in under an hour and serving up to 8, this deliciously creative dish is sure to be the star of your next meal!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 2 tablespoons Taco seasoning
- 3 tablespoons Water
- 1 cup Cheddar cheese, shredded
- 2 cans Crescent roll dough
- 0.25 cup Jalapeño slices (optional)
- 1 cup Lettuce, shredded (for garnish)
- 1 Tomato, diced (for garnish)
- 0.5 cup Sour cream (for serving)
- 0.5 cup Salsa (for serving)
Instructions
Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat.
In a large skillet over medium heat, cook the ground beef until fully browned, breaking it up as it cooks, about 8-10 minutes.
Drain any excess grease from the skillet, then stir in the taco seasoning and water. Cook for another 1-2 minutes until the beef is evenly coated and the liquid is absorbed. Remove the skillet from the heat and let it cool slightly.
Mix the shredded cheddar cheese into the taco meat until well combined.
Unroll the crescent roll dough and separate it into triangles. Arrange the triangles in a circle on the prepared baking sheet, with the wide ends overlapping in the center and the points facing outward, creating a sunburst shape.
Spoon the taco meat mixture evenly onto the wide ends of the crescent triangles. Leave the pointed ends uncovered.
Carefully fold the points of the triangles over the filling and tuck them under the wide ends to form a ring. Press to seal the dough as much as possible.
If desired, arrange jalapeño slices on top of the dough for added spice.
Bake the taco ring in the preheated oven for 20-25 minutes, or until the dough is golden brown and cooked through.
Remove the taco ring from the oven and let it cool for a few minutes before transferring it to a serving platter.
Garnish with shredded lettuce and diced tomato in the center of the ring. Serve with sour cream and salsa on the side for dipping.
Nutrition Facts
Calories |
407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 11.3 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 685 mg | 30% | |
| Total Carbohydrate | 27.5 g | 10% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 6.2 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 156 mg | 12% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 291 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
