Family and guests alike are going to love this homemade crescent roll Taco Ring! Perfect for game day or a fun weeknight dinner, made with seasoned beef wrapped up in a deliciously buttery, flaky crust. Dress your slices up in tons of taco toppings!
Crave-Worthy Taco Crescent Ring
Having guests over for a Super Bowl or game day party? Or are you craving a super flavorful weeknight family dinner? A Taco Ring is incredibly easy to make, with just a few ingredients and a quick stint in the oven. Plus, everyone always has tons of fun dressing up their individual slices with their favorite taco toppings!
This recipe makes a wonderful appetizer, too. Serve it as part of a DIY taco bar at your next gathering! A taco ring has all the well-loved Mexican flavors, wrapped up in flaky, buttery pastry. It’s the gift that keeps on giving!
What You’ll Need
- Ground Beef – Lean ground beef, or your choice of alternative like ground chicken or turkey.
- Onion – Yellow onion or similar, peeled and diced. If you aren’t a fan of onions, you can leave them out.
- Taco Seasoning – Either your own Homemade Taco Seasoning, or store bought.
- Crescent Roll Dough – Canned crescent rolls are the best, and can be found in the refrigerator aisle.
- Cheese – Shredded cheddar cheese, or a pre-shredded Mexican cheese blend.
How to Make a Crescent Roll Taco Ring
You’re going to love just how easy this is!
Brown the beef. First, go ahead and brown your ground beef with seasoning and the diced onions. You can leave out the onions of course, if they aren’t your thing.
Roll out the dough. Next, get a large baking sheet or a circular pizza pan, and fan out your crescent rolls. Roll each of the triangles out carefully with the point facing out. Sprinkle cheese on top of the meat.
Fill. Spoon the beef mixture around the thickest part of the crescent roll, where it is overlapped at the top. Then take the thinner part of the roll and wrap it over the meat and tuck it under.
Bake the taco crescent ring for about 18 minutes. Let it cool just slightly and serve.
Tips for Success
- Make sure that the dough is chilled when you work with it, as it’s less likely to tear.
- To help make the ring a perfect circle, place a bowl at the center of your baking sheet and work around it, overlapping the sections of dough, piece by piece.
- Use the openings in the baked ring as a guide when slicing it into the individual servings.
- If you’re serving this to guests, set out extra bowls of toppings. You may even need to double up the recipe and make two rings! No one will complain, trust me.
- If the dough is sticking to the pan, or if you’re concerned it might stick, use parchment paper to line the pan before laying out the dough triangles.
I personally love eating my slices completely plain – they’re that good! But, there are tons of topping choices for this taco ring, so you can really make it your own. Plus, the best part about the ring shape is that you can even fill the middle with toppings! Our family favorites are:
- Sour cream
- Chopped avocado, tomato
- Shredded lettuce
- Chopped green onion
- Lime wedges
- Black olives
What to Serve with a Taco Ring
How to Store and Reheat Extras
Store any taco ring leftovers airtight in the fridge for up to 3-5 days. You can microwave the slices to reheat them, but I prefer to pop them back into the oven on a baking sheet at 325°F, until heated through and crisped up.
Is This Freezer Friendly?
Planning ahead for your next bash? Make this taco ring ahead of time and freeze the baked or unbaked ring until you’re ready to serve it! Store the ring wrapped tightly in plastic wrap (plus an extra of foil), and keep frozen for up to 3 months.
Thaw the ring in the fridge and bake the ring according to the directions, adding a few minutes to the baking time if it’s still on the cold side.
More Crowd-Favorite Appetizers
- Garlic Knots
- Philly Cheesesteak Dip
- Bacon Wrapped Avocado Burger Bombs
- Buffalo Chicken Crescent Ring
- Hawaiian Roll Pizza Sliders
Easy Taco Ring
- 1- pound lean ground beef
- ½ cup onion peeled and diced
- ½ cup water
- 1 package 1 ounce taco seasoning
- 2 cans crescent rolls 8 rolls per can, 16 total rolls
- 1 cup shredded cheddar or Mexican blend cheese
- chopped avocado
- chopped tomato
- sour cream
- shredded lettuce
- chopped onion
- chopped green onion
- lime wedges
- black olives
- Heat a large skillet over medium heat. Crumble the ground beef into the pan and add the diced onions; cook until the beef is no longer pink. Pour the cooked beef into a colander to drain excess grease, then return the meat to the skillet.
- Add the water and taco seasoning to the cooked meat and cook over low heat for 10 minutes, stirring often.
- While the meat mixture is simmering, preheat the oven to 375 degrees.
- Open the cans of crescent roll dough and separate the triangles. Arrange the crescent rolls into a circle by placing on a large baking sheet or pizza pan with the wide end of the dough triangles overlapping and the pointed ends facing out to create the look of a sunburst.
- Spoon the seasoned ground beef mixture onto the overlapped dough area of the circle. Sprinkle the with shredded cheese.
- Take the pointed part of the dough and bring it across the meat and cheese filling, then tuck the dough under. Repeat until all of the points of dough have been tucked in and most of the meat is covered by the dough.
- Bake the taco ring for 18 minutes, until golden brown.
- Cool slightly, then slice the ring and serve with the toppings of your choice.