- 2 cups (8 oz) shredded cheddar cheese, divided
- 2 Tbsp water
- 2 to 4 Tbsp taco seasoning
- 1/2 lb ground beef
- 2 tubes (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
- 2 jalapeno peppers, sliced
- sour cream and salsa, optional
Ok, so I did dirty up another dish this time. But a ring was impossible! |
Arrange crescent rolls on a greased 15 inch pizza pan, forming a ring with pointed ends facing the outer edge of the pan and wide ends overlapping in the center. Place a meatball on each roll, fold point over meatball and tuck under wide end of roll (meatball will be visible). Repeat. Bake for 15-20 minutes or until rolls are golden brown.
Transfer to a serving platter. Fill the center of the ring with lettuce, tomato, onions, olives, jalapenos, remaining cheese, and sour cream and salsa.
NOTES: I don't know that I've ever successfully made this in a ring shape because I don't own a pizza pan. However, a cookie sheet works just fine. ours ends up being something between a rectangle and an ellipse. And how in the world you are supposed to "transfer to a serving platter" while keeping it in a ring shape? In our house, whatever you cooked it in is generally what it gets served in. Why would I dirty up another dish?
Also good thing to note, these do refrigerate and reheat fairly well.
Serves: 16
Prep Time: 30 min
Total Time: 45 min
Recipe from Taste of Home
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