Taco filling nestled in a crescent ring.
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tablespoon vegetable oil
lean ground beef
ounces taco seasoning, pack
(8 ounce) cans store bought crescent rolls
colby-monterey jack cheese
cup store bought guacamole
cup store bought
, thinly sliced
Preheat oven to 375 degrees. Grease a 12 cup bundt pan with nonstick cooking spray.
Heat vegetable oil in a saute pan over medium high heat. Add the ground beef and brown until cooked through.
Add the tacos seasoning along with ¼ cup water. Stir until combined. Remove from heat and allow to cool slightly.
Place crescent rolls in the bundt pan by placing the thinner side of the triangle in the pan coming up a few inches on the tube of the pan. Allow the large side to rest on the outer edge of the pan.
Mix remaining shredded cheese with the seasoned beef and add it to the pan. Fold the larger ends of the crescent rolls over the mixture. There should be a small gap between each roll.
Place in the oven and bake for 25-30 minutes until golden brown.
Turn out onto a sheet tray and sprinkle with remaining shredded cheese. Place back in oven until cheese has melted, about 5 minutes.
Allow to rest for 10 minutes before removing from the pan.
When ready to serve, place a small bowl in the center of the ring to create a bowl. Fill with guacamole then top with salsa. Garnish the ring with sliced scallions.
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