The first weekend of November we always have a girl’s trip while the guys go off hunting. This past weekend we went to The Woodlands outside of Houston. We stayed at the Marriott Waterway Hotel and Conference Center. I picked The Woodlands just in case I needed to be close to our hospital for any unforeseen baby emergencies. No baby emergencies happened but I did get done with most of my Christmas shopping!
I’ve been a little more exhausted lately and I’m not sure if it is from the weekend or the time change. However, I will say that taking food photos after work is going to be a little more challenging since it gets dark around 5:30.
One of the ladies that I went with on the trip is a consultant for Pampered Chef. If you have ever been to a pampered chef party you know that they are known for their taco ring recipe. I’ve had it many times and I think seeing her this weekend made me want to make one.
They are perfect to take to a party as an appetizer or you can eat it as a meal like we did last night!
ENJOY!
Taco Ring
Ingredients
- 2 8oz. packages refrigerated crescent rolls
- 1 lb. ground beef 93/7
- 1 1.5oz. package of taco seasoning
- 1/2 cup red bell pepper, chopped
- 1 10oz. can mild rotel tomatoes, drained
- 1 2.25oz. can sliced olives
- 1/2 cup cheddar cheese, shredded
- salt
Instructions
Preheat oven to 375 degrees.
In a large skillet over medium heat brown the meat. Stir in the taco seasoning, bell pepper, rotel tomatoes and olives. Mix everything up and move the temperature to low.
Using a pizza stone or baking sheet lay one crescent roll with the long pointy side towards the outside. Grab another roll and overlap the existing one until all crescent rolls are used. When you over lap the rolls you will move them so that they form a circle.
Using a large spoon place some of the meat mixture onto the widest part of each crescent roll. Sprinkle with salt and cheese. Grab the long end of each crescent roll and tuck it under the inner layer of the rolls. Not all parts of the taco ring will be covered.
Cook in oven for 22-24 minutes. Serve with sour cream, salsa, tomatoes and lettuce.
