Monday, March 9, 2009

Taco Meatball Ring

This recipe is from Taste of Home magazine. It was easy, looks kind of fancy, and tasted good!


  • 2 cups (8 ounces) shredded cheddar cheese, divided
  • 2 tablespoons water
  • 2 to 4 tablespoons taco seasoning
  • 1/2 pound ground beef
  • 2 tubes (8 ounces 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


In a large bowl, combine 1 cup cheese, water and taco seasoning. Crumble beef over mixture and mix well. Shape into 16 balls.
Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° for 12 minutes or until meat is no longer pink. Drain meatballs on paper towels. Reduce heat to 375°.
Arrange crescent rolls on a greased 15-in. pizza pan, forming a ring with pointed ends facing the outer edge of the pan and wide ends overlapping.
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 if desired. Yield: 16 servings.

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