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Taco Meatball Ring

Taco Meatball Ring

50 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 cups shredded cheddar cheese, divided
2 tablespoons water
tablespoons 2 to 4 taco seasoning
1/2 lb ground beef
2 tub es (8 oz. each) refrigerated crescent rolls
1/2 medium head iceberg lettuce, shredded
1 medium tomato, chopped
4 green onions, sliced
1/2 cup sliced ripe olives
Sour cream (optional)
Salsa (optional)
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Let's Make It
In a large bowl, combine 1 cup cheddar cheese, water & taco seasoning. Crumble beef over mixture & mix well. Shape into 16 balls.
Place meatballs on a greased rack in a shallow baking pan. Bake uncovered, at 400 degrees F for 12 minutes or until the meat is no longer pink. Drain the meatballs on paper towels.
Reduce heat to 375 degrees F. Arrange crescent rolls on a greased 15 inch pizza pan, forming a ring with pointed ends facing the outer edge of the pan & wide ends overlapping.
Place a meatball on each roll; fold over the meatball and tuck under the wide end of roll (meatball will be visible). Repeat. Bake for 15-20 minutes or until rolls are golden brown.
Transfer the ring to a serving platter. Fill the center of the ring with lettuce, tomato, green onions, ripe olives, remaining cheddar cheese, and sour cream and salsa, if desired.
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