Homemade Taco Ring
photo by Proud Veterans wife
- Ready In:
- 35mins
- Ingredients:
- 17
- Serves:
-
6-8
ingredients
- 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)
-
Filling
- 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)
-
Toppings
- 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
directions
- 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.
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Reviews
-
I have eaten many a taco ring, but this has to be the best one yet. I made recipe #293120 and the difference it made in flavor was well worth the time & trouble. The bread lends a slightly sweet flavor to the spicy filling which matches perfectly. I did make a few substitutions to utilize what I had on hand. I used a can of (well drained & rinsed) black beans, added kernels from 3 mini ears of corn, used ground turkey, and chipotle peppers in adobo instead of green chilies. This recipe makes a ton of food and is very filling. I think this a great recipe for tailgating or fall party buffets. I will definitely be using this recipe in the future in place of the one I have always used. Thank you for sharing a great recipe!
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I really liked this and my kids loved I also used your dinner roll dough. Which I had on hand in the freezer. With the dinner roll dough I add 1 cup of wheat flour into the mix. It's a very fast simple recipe for a crazy night! I added a little bit of salsa in place of the onions/diced green chilies due to my onion hating family. I also did not use green pepper. This was great with Taco toppings! I would make this again! Thanks so much!
RECIPE SUBMITTED BY
Tinkerbell
Boise, 51
Hi! I am happily married with two children, 26 and 12. For nearly 10 years when this site was Recipezaar and then Food.com I hosted several different forums. I enjoyed making, creating, reviewing, and photographing recipes, but what I miss the most are the friendships I made here. I was Food Editor for the Mill Creek View Newspaper in Mill Creek, WA. for about 4 years during that time. Currently I am the office manager at a small mental health clinic. I'm not on this site much anymore, but I do continue to appreciate and respond to all reviews posted to my recipes.