Best 6 Crescent Taco Ring Recipes

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Are you craving a delicious and easy-to-make appetizer or snack for your next gathering? Look no further than the crescent taco ring! This culinary masterpiece combines the flavors of a classic taco with the convenience of a crescent roll dough, resulting in a savory and satisfying dish that is sure to impress your taste buds. With just a few simple ingredients and a few steps, you can create this delightful ring that is perfect for parties, potlucks, or simply as a tasty treat for yourself and your family. So, grab your apron and get ready to embark on a culinary journey as we delve into the secrets of making the perfect crescent taco ring!

Let's cook with our recipes!

TACO CRESCENT BAKE



Taco Crescent Bake image

A friend shared the recipe with me, and I've prepared it monthly ever since. The crust is made from refrigerated crescent roll dough. While the ground beef is browning, I simply press the dough into a baking dish. Guest always comment on the tasty crust as well as the zesty filling and crunchy topping.-Patricia Eckard, Singers Glen, Virginia

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 8

1 tube (8 ounces) refrigerated crescent rolls
2 cups crushed corn chips, divided
1-1/2 pounds ground beef
1 can (15 ounces) tomato sauce
1 envelope taco seasoning
1 cup sour cream
1 cup shredded cheddar cheese
Optional: cubed avocado, chopped tomatoes, shredded lettuce and cilantro

Steps:

  • Preheat oven to 350°. Unroll crescent dough into a rectangle; press onto the bottom and 1 in. up the sides of a greased 13x9-in. baking dish. Seal seams and perforations. Sprinkle with 1 cup of chips; set aside., In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomato sauce and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Spoon over chips. Top with sour cream, cheese and remaining chips. , Bake, uncovered, until crust is lightly browned, 25-30 minutes. Garnish with optional toppings, if desired.

Nutrition Facts :

TACO RING



Taco Ring image

This is quick and easy and the kids will love it. Serve with lettuce, tomatoes, and the rest of the sour cream and cheese. Add salsa for a zing!

Provided by WNBAADDICT

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 8

Number Of Ingredients 6

1 pound ground beef
¾ cup water
1 package taco seasoning mix
1 (8 ounce) package shredded Cheddar cheese, divided
8 ounces sour cream, divided
2 (8 ounce) packages refrigerated crescent rolls

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix water and taco seasoning mix into ground beef; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until water is evaporated, 10 to 15 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix ground beef mixture, 1/2 of the Cheddar cheese, and 1/2 of the sour cream together in a bowl.
  • Roll crescent roll dough out onto a baking stone in the shape of a sunflower, with the triangle points pointing outward. Spread ground beef mixture onto dough in a circular shape. Wrap pointed end of dough around the beef mixture, sealing to the other end of dough making a ring-shape.
  • Bake in the preheated oven until golden brown, about 25 minutes. Serve alongside the remaining Cheddar cheese and sour cream.

Nutrition Facts : Calories 528.2 calories, Carbohydrate 26.5 g, Cholesterol 76.7 mg, Fat 36.1 g, Protein 21.2 g, SaturatedFat 16.1 g, Sodium 981.3 mg, Sugar 4.9 g

EASY CRESCENT TACO BAKE



Easy Crescent Taco Bake image

Refrigerated crescent dinner rolls unite as a quick crust to hold ground beef, cheese, salsa and seasoning in this easy-to-assemble main dish.

Provided by Pillsbury

Categories     Trusted Brands: Recipes and Tips     Pillsbury® Crescents

Time 50m

Yield 6

Number Of Ingredients 7

1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls
1 pound lean (at least 80%) ground beef
¾ cup Old El Paso® Thick 'n Chunky salsa
2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
1 cup shredded Cheddar cheese
Shredded lettuce, as desired
Diced tomato, as desired

Steps:

  • Heat oven to 375 degrees F. Unroll dough; separate into 8 triangles. Place in ungreased 9-inch square pan or 10-inch pie plate; press over bottom and up sides to form crust.
  • In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa and taco seasoning mix; simmer 5 minutes. Spoon meat mixture in crust-lined pan; sprinkle with cheese.
  • Bake 20 to 25 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato.

Nutrition Facts : Calories 395.9 calories, Carbohydrate 20.5 g, Cholesterol 71.4 mg, Fat 23.9 g, Fiber 0.1 g, Protein 22.9 g, SaturatedFat 10.4 g, Sodium 961.6 mg, Sugar 4 g

CRESCENT TACO RING



Crescent Taco Ring image

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.

Provided by BecR2400

Categories     Cheese

Time 45m

Yield 8 serving(s)

Number Of Ingredients 16

1 lb ground beef (or 2 cups shredded cooked chicken)
1 (4 ounce) can chopped green chilies
1 (1 1/4 ounce) package lawry's taco seasoning (or homemade)
2 tablespoons water
1 cup shredded cheddar cheese (or taco blend)
1/4 cup crushed tortilla chips
2 (8 ounce) packages refrigerated crescent dinner rolls
1 medium bell pepper
1 cup salsa
1/2 teaspoon fresh squeezed lime juice
1 teaspoon finely chopped fresh cilantro
3 cups shredded lettuce
1 medium tomatoes, chopped
1/4 cup chopped red onion
1/2 cup sliced black olives
sour cream

Steps:

  • 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!

Nutrition Facts : Calories 342.6, Fat 13.4, SaturatedFat 4.4, Cholesterol 67, Sodium 921.2, Carbohydrate 38.6, Fiber 4.7, Sugar 6.1, Protein 17.4

TACO CRESCENT RING



Taco Crescent Ring image

It's no mistake that this genius taco crescent ring is one of the all time, most popular recipes on Pillsbury.com. It's easy, beefy, cheesy and comes loaded with all the best taco toppings. And did we mention how fun it is to make?

Provided by Pillsbury Kitchens

Categories     Entree

Time 45m

Yield 8

Number Of Ingredients 6

1 lb ground beef
1 package (1 oz) Old El Paso™ taco seasoning mix
1/2 cup water
1 cup shredded Cheddar cheese (4 oz)
2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
Shredded lettuce, chopped tomatoes, sliced ripe olives, taco sauce or salsa, as desired

Steps:

  • Heat oven to 375°F. In 10-inch nonstick skillet, cook beef until no longer pink. Add taco seasoning mix and 1/2 cup water. Simmer 3 to 4 minutes or until slightly thickened. In medium bowl, mix beef mixture and cheese.
  • Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. Dough will overlap. Dough ring should look like the sun.
  • Spoon beef mixture on the half of each triangle closest to center of ring.
  • Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
  • Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.

Nutrition Facts : Calories 360, Carbohydrate 26 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 0 g, Protein 17 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 6 g, TransFat 1/2 g

HOMEMADE TACO RING



Homemade Taco Ring image

There are several recipes posted here for taco rings but all of them use crescent roll dough. Since my family prefers our dough to rise up into a soft, semi-chewy dough I use my original recipe for dinner roll dough instead. (Recipe #293120) There is more work involved, but a satisfying meal & rave reviews make it more than worth the effort. Prep time does not include the 75 minutes for making & rising the dough. But that is when I do the filling prep. For a step by step demo of the dough & ring click here: http://www.recipezaar.com/bb/viewtopic.zsp?t=274077

Provided by Tinkerbell

Categories     One Dish Meal

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 17

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)
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)
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

Steps:

  • 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.

Nutrition Facts : Calories 154, Fat 6.5, SaturatedFat 3.3, Cholesterol 18.7, Sodium 690.8, Carbohydrate 14.9, Fiber 4.3, Sugar 1.8, Protein 9.7

Tips:

  • Use a sharp knife to cut the crescent roll dough into triangles. This will help to prevent the dough from tearing.
  • Be sure to brown the ground beef thoroughly before adding it to the taco ring. This will help to develop the flavor of the beef.
  • Use a variety of toppings on your taco ring. This will help to add flavor and texture to the dish.
  • Serve the taco ring with your favorite dipping sauce. This will help to add even more flavor to the dish.

Conclusion:

The crescent taco ring is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover ground beef, and it is also a fun and festive dish to serve at parties. With its combination of savory flavors and textures, the crescent taco ring is sure to be a hit with everyone who tries it.

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