Remember the good ole days of Pampered Chef parties and the quintessial taco ring? It seems like I went to several Pampered Chef parties in a short span of time and they were always serving up the taco ring. Don’t get me wrong- this thing is delicious and I was only too happy to get my grub on at each and every party
and drop lots of cash on cooking products.
But I never made my OWN taco ring until this year. Why oh why did I wait so long? I think it is because the actual assembly of the ring intimidated me. Yeah, you read that right. I was intimidated by crescent roll dough and how to manipulate it.
Fast forward a few years
more like 5….make that 10 years and I finally felt confident enough to try this on my own. It wasn’t hard, ya’ll! I don’t know why I was so overwhelmed by arranging dough back in the day pre-kids.
The Pampered Chef taco ring recipe is down below but for those of you who need a visual on how to make an actual taco ring- your prayers have been answered. There is now way I can write it down myself but hopefully you can figure it out by looking at my pretty pictures.
BTW, I thought 1 pound of meat was a bit much. Also, I used the leanest hamburger meat I could find, switched to reduced fat crescent rolls and reduced fat shredded cheese without compromising the taste of the taco ring. The kids loved it and so did I.
Now, be honest here. Who has attended a Pampered Chef Party and had one of these served up to them? Go ahead, raise your hand- don’t be shy!
1 lb lean 96/4 ground beef
1 (1 1/4 ounce) packages taco seasoning mix
1 cup reduced-fat shredded cheddar cheese (4 ounces)
2 tablespoons water
2 (8 ounce) packages reduced-fat refrigerated crescent dinner rolls
1 medium bell pepper
1 cup salsa
3 cups lettuce, shredded
1 medium tomatoes
1/4 cup onions, chopped (optional)
1/2 cup pitted ripe black olives (optional)
sour cream (optional)
Step by step
- Cook ground beef in large skillet over medium heat 7-9 minutes or until beef is no longer pink; drain.
- Remove pan from heat.
- Stir in taco seasoning mix, cheese and water.
- Preheat oven to 375°F.
- Unroll crescent dough; separate into triangles.
- Arrange triangles in a circle on Classic Round Pizza Stone with wide ends overlapping in center and points toward outside. (There should be a 5 inch diameter opening in center.) I used a large cookie sheet because my Pampered Chef pizza stone was in storage, but any flat round pan should work. Make sure to spray it with Pam cooking spray beforehand.
- Scoop meat mixture evenly onto widest end of each triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered).
- Bake at 20-25 minutes or until golden brown.
- Shred lettuce and chop tomato, onion, olives, and bell pepper (if desired).
- If you want to do something fancy, scoop out a bell pepper and fill with salsa and put into center of ring.
- Add your toppings to top of ring and finish with more shredded cheese and sour cream.
WWP 10; Calories 354; Fat 16.9g; Saturated fat 8.1g; Protein 28.2g; Carbohydrate: 24.7g; Fiber 0g; Cholesterol 61mg; Sodium 655mg;
Copyright Sisterhood of the Shrinking Jeans LLC
Modified lovingly from www.pamperedchef.com
Category: Appetizers, Beef, Main Dish
About lisa: I'm a runner, duathlete and future triathlete. I love to cook, drink margaritas, socialize with friends, and I laugh with my entire body. I'm the mother of three kids (ages 8, 6 and 3.5), I turn 40 years old in 2012, and I'm trying to find a peaceful acceptance with my body. I am slowly coming into my own, finding a true passion with empowering and motivating women to conquer their fear of the unknown when taking up running for the first time. View author profile.