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Beef Taco Ring

This recipe is from the Pampered Chef “All the Best” cookbook.  I’ve scanned the instructions for making the filling as well as the bread.



1 1/2 pounds lean ground beef
1 package taco seasoning mix
1 3/4 (7 ounces) shredded cheddar cheese, divided
2 tablespoons water
1 egg white, lightly beaten

Optional Toppings:


1. Preheat oven to 375″F.  Cook ground beef in a skillet over medium heat 10 – 12 minutes or until no longer pink, breaking beef into crumbles; remove from heat and drain.  Stir in taco seasoning mix, 1 1/2 cups of the cheese and water.

Making the Ring

2. Unroll 2 (8-ounce) packages refrigerated crescent rolls; separate into 16 triangles. Arrange triangles, slightly overlapping, in a circle on a large baking stone with wide ends 4 inches from edge of baking stone. (Points will extend off the edge of the baking stone.)  Roll wide ends of dough toward center to create a 5-inch opening.

Scoop filling evenly over dough in a continuous circle.

Bring points of triangles up over filling and tuck under dough at center to form a ring. (Filling will show.)

3.  Scoop filling evenly over shape as directed above. Finish shape as directed. Brush with egg white. Sprinkle with remaining cheese. Bake 25-30 minutes on until golden brown.  Serve with toppings.



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