Our Daily Bread: Taco Ring
One of my goals this year is to find joy in the kitchen. And I honestly think it is my loftiest goal. I have never been one to spend an hour making a meal that takes 10 minutes to eat. There are just so many other things I'd rather do with my time. But Eric appreciates a home-cooked meal because that is one of the ways he felt loved by his mom growing up...so every now and then I give it a shot.
I got this recipe from The Pampered Chef, and I have made it a couple times before. We personally think the original recipe calls for too much bread and not enough meat, so this is our tailored version. I am planning to make this when we host our life group next month!
Ingredients (serves 3)
- 3/4 lb. lean ground beef
- 1 (1 1/4 ounce) package taco seasoning mix (Ortega is my favorite)
- 1 cup shredded cheddar cheese (4 ounces)
- 1 (8-ounce) package refrigerated crescent dinner rolls
- Preheat oven to 375 degrees.
- Follow the directions on the taco seasoning package to prepare the meat.
- Add cheese to meat; mix.
- Unroll crescent dough; separate into triangles.
- Arrange triangles in a circle with wide ends overlapping in center and points toward outside.
- Scoop meat mixture evenly onto widest end of each triangle.
- Bring outside points of triangles up and over filling and tuck under wide ends of dough at center. (The meat/cheese filling will not be completely covered.)
- Bake 20-25 minutes or until golden brown.
After you bake it, you can also add toppings such as:
- shredded lettuce
- chopped onion
- black olives
- sour cream
I am pretty sure this took me almost an hour to prepare (probably much longer than it should have). I dropped the spoon and made a mess, maybe burned the meat, had to sit down multiple times, almost cried once, and was really tired afterward. But I didn't ask for help because I wanted to do this by myself for Eric! Goodness sakes. But it tasted great and he appreciated it! :)