Taco Crescent Ring Casserole
HB-9174 · Hand-built original · Mexican
A ring of crescent roll dough wrapped around taco-seasoned ground beef with onion, corn, cheddar and Monterey Jack, baked until golden and topped with sour cream and tomatoes.
MexicanMain course45 min4–6538 kcalGluten-freeEgg-freeDiabetic
Main ingredient: beef
Pairs well with: mashed potatoes, roasted carrots, red wine sauce, yorkshire pudding, green beans
Servings:4quantities adjust to match
Ingredients
- 1 lb ground beef
- 1 packet taco seasoning
- ½ cup water
- ½ cup diced onion
- ½ cup canned corn (optional)
- 2 cans refrigerated crescent roll dough
- 1 ½ cups shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- Sour cream, according to taste
- Diced tomatoes, according to taste
- Sliced green onions or fresh cilantro, according to taste
Method
- Heat the oven to 375°F and lightly grease a round baking dish or cast-iron skillet.
- Brown the ground beef with the diced onion in a skillet over medium heat, then drain off the fat.
- Stir in the taco seasoning and water and simmer for 3–4 minutes until the liquid thickens. Stir in the corn if you are using it.
- Arrange the crescent roll triangles in a circle in the dish, wide ends overlapping in the center and points facing outward.
- Spoon the taco meat around the ring of dough and scatter both cheeses over the meat.
- Fold the points of the dough over the filling and tuck them underneath so the ring is sealed.
- Bake for 25–30 minutes, until the crescent dough is deep golden brown.
- Rest the ring briefly, then top the center with sour cream, diced tomatoes and green onions or cilantro. Slice into wedges to serve.
Prep: 15 minutes · Cook: 25–30 minutes
Nutrition (per serving, where published)
538 kcalCalories
34 gProtein
9.8 gCarbs
41.2 gFat
18.6 gSaturates
1.1 gFibre
2.9 gSugars
515 mgSodium
133 mgCholesterol
452 mgPotassium
417 mgCalcium
2.5 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data