Saturday, May 3, 2014

Baked Croissant Taco Ring

Baked Croissant Taco Ring


2 lb. ground beef

1 teaspoon ground cumin

1 teaspoon ground Garlic

1 teaspoon Knorr Tomate Powder

1 teaspoon Knorr Pollo Powder

¼ c. tomato sauce

½ c. water

1 c. (4 oz.) shredded cheddar cheese

2 8-oz packages refrigerated crescent rolls

1 ½
 c. lettuce, shredded

1 medium tomato, diced

½ c. onion, chopped

½ c. sliced black ripe olives

¼ c. cilantro

¼ c sour cream

¼ c guacamole or ½ sliced avocado

1 c. salsa or pico de gallo (optional)

–Preheat oven to 325°. Brown the ground beef and ¼ c of onions sauté together, then drain add ¼ cup of water add water as needed at the end the meat needs to be moist but not dripping of juices, add tomato sauce, spices and simmer for about 5 minutes.

–Unroll the crescent dough; separate into triangles. Arrange triangles in a circle on a pizza pan with the wide ends toward the center of the pan, overlapping each other. It will look like a large sun with the points hanging half off the pan. There should be a 5 or 6 inch opening in the center.

–Spoon the meat mixture evenly onto widest end of each triangle in a circular shape to form a donut shape once this is done sprinkle some cheese, Bring points of triangles up over filling and tuck under wide ends of dough. (Filling will not be completely covered).

–Bake 18-22 minutes or until golden brown.

–Top with lettuce, tomato, onions, cilantro, olives, cheese, sour cream, and guacamole and whatever other items you want to put on top. Place them in center of the taco ring or sprinkle all over.


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