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Taco Ring

A golden, crispy ring of seasoned ground beef and taco fillings, baked into a stunning centerpiece that looks far more complicated than it actually is. This impressive dish combines all your favorite taco flavors wrapped up in a beautiful spiral form.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Main Dishes
Cuisine: Mexican-Inspired
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds ground beef 85/15 blend works best
  • 2 cans crescent roll dough 8 ounces each, at room temperature
  • 1 packet taco seasoning or 3 tablespoons homemade blend
  • 1/2 cup water
  • 2 cups shredded cheddar cheese divided
  • 1 can black beans 15 ounces, drained and rinsed
  • 1 cup corn kernels fresh or frozen
  • 1/2 cup diced red bell pepper
  • 1/4 cup diced red onion
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • Salt and black pepper to taste

Equipment

  • Large skillet or frying pan
  • Round baking sheet or pizza stone
  • Paper towels
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Small bowl for mixing seasonings
  • Sharp knife for chopping toppings

Method
 

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Heat a large skillet over medium-high heat and add the ground beef, breaking it into small crumbles as it cooks. Brown for about 8 minutes total, letting it sit for a minute between stirs so it develops a nice crust.
  3. Once the beef is fully browned, carefully tilt the pan and use a paper towel to blot up excess grease from the surface.
  4. Sprinkle the taco seasoning, garlic powder, and cumin over the cooked beef, then pour in the water and stir well. Add the drained black beans and stir until everything is evenly coated, then remove from heat.
  5. Unroll both cans of crescent roll dough and arrange them on your baking sheet in a circle, with the narrow ends pointing outward like a wheel. The dough should overlap slightly at the center to form a complete ring shape.
  6. Spoon the seasoned beef mixture onto the wider outer edge of the crescent ring, distributing it evenly around the entire circle. Leave about an inch of dough showing at the outer edge.
  7. Over the beef, scatter the corn, diced bell pepper, and red onion in an even layer, then top with 1.5 cups of the shredded cheddar cheese. Save the remaining half cup of cheese for topping after baking.
  8. Place the ring in your preheated 375-degree Fahrenheit oven and bake for 20 to 25 minutes, until the outer edges of the crescent dough are deep golden brown.
  9. Remove the ring from the oven and sprinkle it with the remaining half cup of cheese while it's still hot. Let it rest for 3 to 5 minutes before serving.

Notes

Bring your crescent roll dough to room temperature before unrolling so it's pliable and less likely to tear. Don't skip the resting period after baking; those 5 minutes make a real difference in how cleanly you can slice and serve the ring. Serve with sour cream, guacamole, salsa, and fresh cilantro on the side so guests can customize their slices. Store leftover taco ring in an airtight container for up to 3 days.