Recipe by Michelle Kasper
My husband gave me this recipe one night to make and like most recipes I changed it and did my own thing. I like it a lot better. The flavor component is slightly different from other taco rings but still delicious and very easy to make.
Top Review by Sweet Baboo
Adapted this recipe to feed vegetarian family members by substituting Ives veggie ground round (1 package) for the meat. Meat lovers, and vegetarians alike really enjoyed this meal.
- 2 (8 ounce) packages crescent rolls
- 1 (1 1/4 ounce) package taco seasoning
- 3⁄4 cup refried beans, any variety
- 1 lb lean ground beef
- 4 ounces cream cheese
- 2 tablespoons hot sauce
- 1⁄2 cup salsa, any variety
- lettuce, to serve (optional)
- tomatoes, to serve (optional)
- sour cream, to serve (optional)
- olive, to serve (optional)
Directions See How It's Made
- Unroll all crescent dough sections. place in a circle, on a baking sheet or stone, with the short ends facing in and the same direction overlapping by almost half. It will look like a fancy sun.
- Spread the refried beans around the circle and a little up each dough section if possible. Just make sure the layer is fairly thin. You may want to season the beans with salt at this point if they are very plain.
- Brown the groud beef. Add the taco seasoning and the cream cheese and mix thoroughly until the cheese melts then add the salsa and heat until some of the liquid evaporates. Add the hot sauce.
- Spoon the beef mixture over the refried beans. If you dare, add a little more hot sauce at this point!
- To close the circle, bring each point of each crescent roll section in to the center and tuck under the ring to secure. I use a metal spatula to make this step easier and to prevent messes.
- Bake the taco ring in a preheated 350 degree oven for about 30 minutes or until the crescent dough is golden brown. Serve with the optional fixings, if you like.