This impressive and easy Taco Ring recipe comes together with flaky crescent roll dough, taco meat, cheese, black beans, corn, and all your favorite taco toppings. Perfect for holiday parties, game night, and Super Bowl parties.
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A taco crescent ring is a delicious party appetizer or taco night main dish recipe made with taco-seasoned ground beef tucked into flaky crescent roll dough.
It looks a bit futzy to make, but I swear it's easy! Scroll down to the recipe card and watch the video to see just how easy it is!
All you do is arrange flaky crescent dough in a circle, wrap the individual triangles around ground beef taco meat, and bake until golden brown.
Plunk a bowl of guac or salsa in the center, and serve with your favorite toppings like sour cream, lettuce, tomatoes, black olives -- or whatever you like on your tacos.
It's a great party appetizer, taco Tuesday main dish, and fun potluck offering that everyone will go crazy for.
More Fun Party Appetizers
Why You're Going to Love This Recipe
Great recipe for holiday parties and family get togethers
Fun and easy dinner even picky eaters will devour
Easy appetizer for Christmas Eve, New Year's, and Super Bowl
Perfect way to use up leftover taco meat
Please refer to the recipe card for the full list of ingredients and exact quantities.
Ground beef. Use regular or lean ground beef. Ground turkey or ground chicken works, too. If you have leftover taco meat, you can also use that.
Taco seasoning. One packet of store-bought taco seasoning mix or 3 tablespoons of homemade taco seasoning.
Salsa. Store-bought or homemade salsa adds flavor to the taco meat. Use mild, medium, hot, or whatever you love.
Corn. I use thawed frozen corn, but you can use fresh or canned corn.
Black beans. Black beans add creamy texture and mild flavor to the taco meat.
Cheddar cheese. Shredded cheddar cheese adds gooeyness and flavor. I like sharp cheddar, but mild cheddar cheese, Monterey Jack, pepper Jack, mozzarella, Colby, a Mexican cheese blend, or your favorite melty cheese will work.
Pillsbury crescent rolls. You'll need two cans of crescent rolls to make the taco ring.
Egg. A simple egg wash over the crescent rolls makes them nice and golden brown.
Toppings. Salsa, guacamole, shredded lettuce, diced tomatoes, black olives, sour cream -- everything you love on tacos is perfect to serve with your taco ring.
How to Use Leftover Black Beans
Wondering how to use up the rest of the can of black beans? Store in the fridge for up to 3 days and add them to:
You can also freeze black beans in a freezer bag or airtight container for a month or two.
1. Make the taco meat.
In a large skillet, cook beef on medium-high heat until it is no longer pink.
⭐Pro Tip: To keep the taco ring from getting greasy, drain the ground beef really well. I use a colander.
Add the taco seasoning, ½ cup water, salsa, corn, and black beans.
Simmer on medium until the liquid has evaporated.
2. Cool the taco meat.
To keep the crescent rolls from getting doughy or gummy, cool the taco meat in the refrigerator for 20-30 minutes. It doesn't have to be cold, just not hot -- more like room temperature-ish.
3. Preheat the oven and prep the pan.
Heat the oven to 375.
Prepare a large baking sheet with a piece of parchment paper.
4. Arrange the crescent rolls into a ring.
Place a small 3-4 inch bowl in the center of the sheet pan as a guide.
Separate the crescent roll triangles and arrange them in a circle. Overlap the short sides of the triangles to form the inner ring with the points of triangles sticking out.
⭐Pro Tip: To evenly space the 16 triangles around the circle, the first 4 triangles should take up ¼ of the circle.
5. Add the cheese to the ground beef filling and assemble the taco ring.
Stir the cheese into the ground beef mixture.
Spoon the taco meat onto the inner half of the crescent roll ring.
Gently pull each dough triangle up and over the taco meat and tuck it under the bottom layer of dough.
Some of the taco meat filling will show in between the strips of dough.
If the shape of the dough ring has gotten a little wonky during assembly, use your hands to gently form it back into a perfect circle.
6. Brush with egg wash.
Beat an egg with one tablespoon of water. Brush the egg wash over the top of the crescent roll dough.
Bake for 25 minutes or until the dough is completely cooked. If desired, cover with foil during the last few minutes of baking so it doesn't get too dark.
Let cool for 5-10 minutes.
Drizzle with sour cream thinned with a little bit of water. Garnish with sliced tomatoes, green onions, black olives, and corn.
Fill the center of the ring with shredded lettuce and chopped tomatoes or a bowl of salsa or guacamole.
Set out bowls with all your favorite taco toppings.
Cut into slices, serve, and enjoy!
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for 3-4 days.
Reheat in the microwave or oven until warmed through.
Drain the browned ground beef really well to keep it from getting greasy.
Keep the crescent roll dough cold until you're ready to assemble the taco ring.
Cool the taco meat filling for 20-30 minutes before assembling.
To evenly space the 16 triangles around the circle, the first 4 triangles should take up ¼ of the circle.
There are so many great fixings and sides you can serve with your crescent roll taco ring. Set up a full taco bar with all your favorites, like:
Diced red onion
Pico de gallo
Black beans and rice
Baked taco dip
Yes! Just warm your taco-seasoned ground beef slightly to about room temperature, mix in the cheese, and assemble the crescent ring recipe as directed.
Most likely the taco meat was too warm, the crescent ring dough was too warm, or the beef taco ring wasn't baked long enough.
In order to achieve a nice and flaky crescent roll crust, cool the filling for 20-30 minutes, keep the cans of crescent rolls in the fridge until you're ready to assemble the taco ring, and bake until the ring of crescent rolls is cooked through.
More Easy Recipe Ideas
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Easy Taco Ring Recipe
- In a large skillet, cook beef on medium-high heat until it is no longer pink. Drain the ground beef really well to keep the taco ring from getting too greasy. I use a colander.Add the taco seasoning, ½ cup water, salsa, corn, and black beans.Simmer on medium until the liquid has evaporated.
- Cool the taco meat in the refrigerator for 20-30 minutes. This will keep the crescent rolls from being doughy or gummy.
- Preheat the oven to 375. Prepare a large baking sheet with a piece of parchment paper.
- Place a small 3-4 inch bowl in the center of the sheet pan as a guide.Separate the crescent roll triangles and arrange them in a circle. Overlap the short sides of the triangles to form the inner ring with the points of triangles sticking out.
- Stir the cheese into the cooled ground beef mixture.
- Spoon the taco meat onto the inner half of the crescent roll ring.Gently pull each dough triangle up and over the taco meat. Use a knife to lift up and tuck the triangle point under the bottom layer of dough. It's okay if some of the taco meat filling shows in between the strips of dough.If necessary, use your hands to gently re-shape the ring into a perfect circle.
- Beat an egg with one tablespoon of water. Brush the egg wash over the crescent roll dough.
- Bake for 25 minutes or until the dough is completely cooked. As needed, cover with foil during the last few minutes of baking so it doesn't get too dark. Let cool for 5-10 minutes.
- Drizzle with sour cream thinned with a little bit of water. Garnish with sliced tomatoes, green onions, black olives, and corn.Fill the center of the ring with shredded lettuce and chopped tomatoes or a bowl of salsa or guacamole. Serve with bowls of all your favorite taco toppings.