Crescent Taco Ring

"Wonderful potluck dish or family dinner. Enjoy! You can also make this with shredded chicken. It's good served warm or at room temperature. The garnishes are optional, pick and choose which are your favorites."
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Ready In:




  • Cook ground beef in a large skillet over medium to medium-high heat until browned, about 8-10 minutes (drain any excess fat).
  • Add the chopped green chilies, seasoning mix, shredded cheese and water; mix thoroughly. Remove from heat.
  • Preheat the oven to 375 degrees F.
  • Unroll crescent dough onto a work surface and sprinkle with the crushed tortilla chips; press down gently. Separate into about 16 triangles.
  • Arrange triangles chip side down in a circle on a 12 or 13-inch round pizza pan (or baking stone), with wide ends overlapping in center and points toward the outside. (The open circle in the middle should be 5" diameter).
  • Lightly press wide ends together to form a smooth wide base for the filling.
  • Spoon meat filling evenly over wide ends of triangles. Bring points of triangles up over filling and tuck under wide ends of dough at center of ring. The filling will be visible.
  • Bake 20-25 minutes or until golden brown.
  • To Garnish:

  • Mix together the salsa with a squeeze of fresh lime juice and a teaspoon of chopped cilantro. Scoop out the bell pepper and fill with salsa mixture. Place into center of ring.
  • Arrange the lettuce, tomato, onion and sliced olives around the pepper centerpiece. Garnish with sour cream.
  • To serve, cut into slices and serve with desired garnishes. Enjoy!

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<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! &nbsp; Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!!&nbsp; &nbsp; A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much!&nbsp;</p>
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