Taco Ring

Taco Ring

1 lb lean ground beef

1 (1 1/4 ounce) package taco seasoning mix

1 cup shredded cheddar cheese (4 ounces)

2 tablespoons water

2 (8 ounce) packages refrigerated crescent dinner rolls

1 medium bell pepper

1 cup salsa

3 cups lettuce, shredded

1 medium tomatoes

1⁄4 cup onion, chopped (optional)

1⁄2 cup pitted ripe black olives (optional)

sour cream (optional)

Cook ground beef in large skillet over medium heat 7-9 minutes or until beef is no longer pink; drain.  Stir in taco seasoning mix, cheese and water. Preheat oven to 375°F.

Unroll crescent dough; separate into triangles. Arrange triangles in a circle on large baking sheet with wide ends overlapping in center and points toward outside. (There should be a 5 inch diameter opening in center.)

Scoop meat mixture evenly onto widest end of each triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered).

Bake at 20-25 minutes or until golden brown.

Shred lettuce and chop tomato, onion, olives, and bell pepper (if desired).  Add your toppings to top of ring and finish with more shredded cheese and sour cream. This is great with a salad.