It’s taco ring night! An all-around favorite and fun to make, taco ring is a beefy, cheesy taco mixture wrapped in a flaky crust. Served with your favorite taco fixings like lettuce, tomatoes, sour cream, salsa, and guacamole. My mouth is watering already.
So, celebrate on Tuesday, or any day for that matter with a beautiful and impressive dish that takes less than 30 minutes to prepare and is really fun to make.
Try our easy-peasy store-brought dough recipes: sausage pinwheels, ham and cheese pinwheels, garbage bread, and pizza pinwheels!
Taco Ring Ingredients
- Ground Beef: I use 20/80 and drain the fat. You are free to use ground turkey if you desire.
- Onion: I used a brown onion
- Taco Seasoning: Any brand of your choice
- Cheese: I used pepper jack and mozzarella but choose your own favorite combo.
- Pillsbury Crescent Rolls: I prefer this brand because it is consistently reliable.
Tips
- Chill: Keep the crescent rolls in the refrigerator until ready to use. A chilled dough is easier to work with.
- Filling: Make sure to cool the filling completely, or the crescent rolls will start to melt.
- Bowl: I used a four-inch bowl as a guide when placing the crescent rolls on the pizza pan. This will give you a nice round inner circle which will end up beautiful when you are ready to bake. Just remove the bowl before baking the ring.
- Pile it up: Pile the meat mixture high and keep it close to the center of the ring. Keep the bowl in place to keep the mixture from falling in the middle of the ring. (If the bowl is not shown on the photos, I removed it for the photo then put it back.)
- At Step 6, remove the bowl and gently pull the crescent roll points over the meat mixture and tuck. It doesn’t have to be perfect. When you are done, just use your fingers and make sure all the points are secure and tucked, using just a little pressure to press the points into the dough.
- Egg Wash: You can use an egg wash if desired. Whisk an egg and a little milk and brush the top with the egg wash before baking. It’s not necessary, but the wash will give the crust a little gloss when baked.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This in The Fridge? Taco crescent ring leftovers will last up to three days in the fridge. You can gently heat up in the microwave oven. The trick is not to overheat the crust in the microwave oven while getting the filling warm. Warm at 50% power. Just know that the crust will not be the same as freshly baked, but still good!
- Can You Freeze This? I recommend this dish to be enjoyed freshly made.
- Make-Ahead: This taco ring is best served fresh, although you can make it ahead. Assemble then refrigerate. When ready to serve, pop it in the oven, as instructed.
- Food Safety: If you’d like more info on food safety check out this link.
How To Make Mexican Taco Ring
- Cook ground beef and onion
- Pour water and taco seasoning in skillet and cook
- Cool slightly and stir in half the cheese.
- Unroll crescent rolls and arrange them in a sun-shaped circle.
- Spoon the taco meat mixture over the widest end of each triangle.
- Top with the remaining cheese.
- Fold the triangles over the meat and cheese mixture, and tuck the tip under the bottom of the circle.
- Bake. Transfer to a serving plate and fill the center with your desired toppings.
***See the full instructions below.
More Taco Recipes
- Dorito Taco Salad
- Turkey Tacos
- Taco Pasta
- Taco Joes
- Taco Lasagna
- Taco Rice
- Taco Meat
- Taco Soup
- Taco Casserole
- Taco Pie
More Appetizer Recipes
- PF Changs Lettuce Wraps
- Portillos Chopped Salad
- Jalapeno Poppers
- Crab Stuffed Mushrooms
- Air Fryer Crab Rangoon
- Bisquick Sausage Balls
- Doritos Sausage Balls
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Taco Ring
It’s taco ring night! An all-around favorite and fun to make, taco ring is a beefy, cheesy taco mixture wrapped in a flaky crust.
Servings: 12 servings
Ingredients
- 1 pound ground beef
- 1/2 cup onion, finely chopped
- 1 packet taco seasoning mix
- 1/2 cup water
- 2 cups pepper jack or cheddar cheese,
- 2 (8-ounce) cans -8 count each refrigerated Pillsbury crescent rolls
Toppings (optional)
- shredded lettuce, chopped tomatoes, sliced ripe olives, salsa, sour cream, or guacamole
Instructions
- Adjust the oven rack to lower 1/3 of the oven cavity. Preheat oven to 350ºF (177ºC). Lightly spray the pizza pan with nonstick cooking spray.
- In a 12-inch nonstick skillet, cook ground beef (1 pound) and onion (1/2 cup) over medium heat, until there's no longer any pink in the beef. Drain and discard excess oil.
- Pour water (1/2 cup) and taco seasoning (1 packet) into the skillet and cook on medium-low until the mixture has thickened a bit and most of the water has evaporated. Cool slightly and stir in half the cheese.
- Unroll crescent rolls (2 cans) and arrange them in a sun-shaped circle, with the center 4 inches wide, so that flat ends are on the inside and overlapping a bit and the tips are pointing out, on the prepared pizza pan.
- Evenly spoon the taco meat mixture over the widest end of each triangle and top with the remaining cheese.
- Grabbing the points of the triangles, fold them over the meat and cheese mixture, and tuck the tip under the bottom of the circle.
- Place pizza pan in preheated oven and bake for 20-25 minutes, or until the crescents are golden brown.
- Transfer to a serving plate and fill the center with your desired toppings.
Notes
- Chill: Keep the crescent rolls in the refrigerator until ready to use. A chilled dough is easier to work with.
- Filling: Make sure to cool the filling completely, or the crescent rolls will start to melt.
- Bowl: I used a four-inch bowl as a guide when placing the crescent rolls on the pizza pan. This will give you a nice round inner circle which will end up beautiful when you are ready to bake. Just remove the bowl before baking the ring.
- Pile it up: Pile the meat mixture high and keep it close to the center of the ring. Keep the bowl in place to keep the mixture from falling in the middle of the ring.
- At Step 6, remove the bowl and gently pull the crescent roll points over the meat mixture and tuck. It doesn’t have to be perfect. When you are done, just use your fingers and make sure all the points are secure and tucked, using just a little pressure to press the points into the dough.
- Egg Wash: You can use an egg wash if desired. Whisk an egg and a little milk and brush the top with the egg wash before baking. It’s not necessary, but the wash will give the crust a little gloss when baked.
Nutrition
Serving: 1serving | Calories: 309kcal | Carbohydrates: 16g | Protein: 12g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 46mg | Sodium: 480mg | Potassium: 131mg | Sugar: 4g | Vitamin A: 189IU | Vitamin C: 0.5mg | Calcium: 142mg
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We’re cutting back on meat so I added rice, black beans, corn w less meat, seasoning & cheese.
It was very good & stayed together & looked nice.
I’ve tried other rings that were all over but this one kept the shape. My husband loved it, I’d make it again.
So happy you and your hubby enjoyed!