I love an easy shareable appetizer, and this taco ring is the perfect party food. Made with refrigerated crescent rolls and a simple ground beef filling, this taco crescent ring is so simple and so flavorful. It’s my ultimate appetizer for Cinco de Mayo.
Cinco de Mayo doesn’t have to be a stressful holiday to prep for. With this easy taco ring, I love that I can have a shareable, dippable appetizer on the table in just 45 minutes. The crescent roll dough is the perfect easy hack for creating tasty little pockets! If you’re feeling fancy, you can make your own crescent roll dough. This taco ring is the perfect party food!
Tips for Beginners
- Make sure to drain off any excess oil from the beef so you don’t end up with a greasy taco ring.
- Use cold crescent roll dough straight from the fridge. I found when I let it warm to room temperature, it began to stretch and tear apart more easily.
Taco Ring Recipe
Equipment
- Baking Sheet
Ingredients
- 1 tablespoons olive oil
- ½ onion chopped
- 1 pound ground beef
- 1 ounce taco seasoning (about 2 tablespoons)
- ½ cup salsa*
- 16 ounces refrigerated crescent roll dough (2 cans)
- 2 cups freshly shredded cheddar cheese
Optional Toppings
- Salsa
- Sour cream
- Avocado
- Shredded lettuce
- Diced tomatoes
- Sliced jalapeno peppers
Instructions
- Preheat the oven to 375°F.
- Heat the olive oil in a skillet set over medium heat. Once heated, add in the onion, and cook until softened.1 tablespoons olive oil, ½ onion
- Add in the ground beef and taco seasoning, and cook until the beef has browned.1 pound ground beef, 1 ounce taco seasoning
- Stir in the salsa. Take the pan off the heat.½ cup salsa*
- Open the cans of crescent rings, unroll, and separate the triangles.16 ounces refrigerated crescent roll dough
- Place a sheet of parchment paper on a large baking sheet or pizza pan. Then, place a bowl (about 6 inches wide) in the middle.
- Arrange the triangles around the bowl with the short side of the triangles facing inward and overlapping.
- Spoon the taco filling onto the bottom of the crescent triangles. Sprinkle cheese over the top.2 cups freshly shredded cheddar cheese
- Take the middle point of each triangle, fold it over the meat, and tuck it underneath the dough.
- Bake in the oven for 15-20 minutes until the dough is golden brown.
- Serve with your favorite taco toppings.Salsa, Sour cream, Avocado, Shredded lettuce, Diced tomatoes, Sliced jalapeno peppers
Becky’s Tips
- I like to top individual servings of this taco crescent ring with extra salsa, sour cream, sliced avocado, shredded lettuce, diced tomatoes, and jalapeños for spice.
- Nutritional information does not include optional toppings.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make a Taco Crescent Ring Step by Step
Cook the Filling: Preheat the oven to 375°F. Heat 1 tablespoon of olive oil in a skillet set over medium heat. Once heated, add in ½ of a chopped onion, and cook until softened. Add in 1 pound of ground beef and 1 ounce (1 packet) of taco seasoning, and cook until the beef has browned. Stir in ½ cup of salsa. Take the pan off the heat.
Prepare the Dough: Open 2 (8-ounce) cans of crescent roll dough, unroll, and separate the triangles. Place a sheet of parchment paper on a large baking sheet or pizza pan. Then, place a bowl (about 6 inches wide) in the middle. Arrange the triangles around the bowl with the short side of the triangles facing inward and overlapping.
Top the Dough: Spoon the taco filling onto the bottom of the crescent triangles. Sprinkle 2 cups of shredded cheddar cheese over the top.
Fold the Dough: Take the middle point of each triangle, fold it over the meat, and tuck it underneath the dough.
Bake the Ring: Bake in the oven for 15-20 minutes until the dough is golden brown. Serve with your favorite taco toppings.
How to Store and Reheat
Store this taco ring in an airtight container in the refrigerator for up to 4 days. Reheat in a 325°F oven for about 10 minutes, or until warmed through.
You can freeze this taco ring whole or cut into individual portions tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
I love to serve this taco ring with a big bowl of salsa in the center for dipping. It’s also really good with queso dip or Mexican fiesta dip. My favorite side is this Mexican street corn pasta salad!
