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Title: Taco Ring
Categories: Meat Main
Yield: 8 Servings
| 1/2 | lb | Ground beef; cooked and drained |
| 1 | pk | Taco seasoning mix |
| 1 | c | Cheddar cheese; shredded |
| 2 | tb | Water |
| 2 | pk | Refrigerated crescent roll dough |
| 1 | md | Green pepper |
| 1/2 | Lettuce; shredded | |
| 1 | md | Tomato; cubed |
| 1 | Onion; chopped | |
| 1/2 | c | Whole black olives; sliced |
| 1 | c | Salsa |
| Sour cream |
Preheat oven to 375. Combine cooked meat, taco seasoning, cheese and water in Classic 2-Quart Batter Bowl. Arrange crescent triangles in a circle on 13-inch Baking Stone with bases overlapping in center and points to the out side. There should be a 5-i nch diameter circle in center. Scoop meat mix ture over crescent rolls with medium Stainless Steel Scoop. Fold points of triangles over filling and tuck under base at center. Filling will not be completely covered. Bake 20-25 minutes or until golden b rown. V-cut green pepper using V-Shaped Cutter. Shred lettuce and cube tomato with 5-inch Se lf Sharpening Utility Knife. Chop onion with Food Chopper. Slice olives u sing Egg Slicer. Place V-cut pepper in center of ring; fill with salsa. Mound lett uce, onion, tomatoes and olives around pepper. Garnish with sou r cream using Easy Accent Decorator. Cut with Pizza Cutter; serve with Min i-Serving Spatula.
From the recipe files of Carole Walberg
~ - - - - - - - - - - - - - - - - - Contributor: The Pampered Chef Preparation Time: 0:00
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