Taco Ring

I had a Pampered Chef party a few years ago and ever since, this is a favorite. I normally do it for company, but tonight we had it for just us. The kids think it's cool and we think it's delicious (and it uses up some of the Christmas chili fixin's).

Taco Ring

5/8 lb ground beef
1 1/4 ounces taco seasoning
1 cup cheddar cheese, shredded
2 tablespoons water
16 ounces crescent rolls
1 medium green pepper
1 cup salsa
3 cups lettuce, shredded
1 medium tomato
1/4 cup onion, chopped
1/2 cup black olives (optional)
sour cream (optional)

Preheat oven to 375.
Brown ground beef and drain off the grease.
combine ground beef, taco seasoning, cheese and water. (I make the taco mix according to the directions and leave out the cheese because Queen Signa doesn't like cheese- makes it more runny and less pulled together, but still works).

Unroll crescent rolls, seperate into triangles. Arrange triagles in a circle on 13" baking stone with wide ends overlapping in center and points towards outside (there should be a 5" diameter opening triangle).

Using medium stainless steel scoop, scoop meat mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough at center of ring (filling will not be completely covered).

Bake 20-25 minutes.

Cut up the rest of the veggies and prepare to top your taco ring when done baking. We cup the top off the green pepper and core it and fill it with sour cream. Put this in the center of the pan and all the other things around it (or in separate bowls).