Easy Taco Ring Recipe

taco ring covered in toppings with guacamole in the center on a wooden cutting board

5 from 1 vote

This impressive and easy Taco Ring recipe comes together with flaky crescent roll dough, taco meat, cheese, black beans, and corn and all your favorite taco toppings. Perfect for holiday parties, game night, and Super Bowl parties.

Prep Time25

Cook Time25

Cooling Time30

Total Time1 20

Course: Appetizer, Main Course, Side Dish, Snack

Cuisine: American

Servings:

Calories: 234kcal

Author: Cara Lanz

Ingredients

1 pound ground beef
1 packet taco seasoning or 3 tablespoons homemade taco seasoning
½ cup salsa
½ cup water
½ cup corn, fresh, frozen, or canned
½ cup black beans, drained
2 cans crescent rolls
1 ½ cups shredded cheddar cheese
1 egg
1 tablespoon water
Your favorite taco fixings

Instructions

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.

Video

Notes

Drain the browned ground beef really well to keep the taco ring from getting greasy.

Keep the crescent roll dough cold until you're ready to assemble the taco ring.

Cool the taco meat filling in the fridge for 20-30 minutes before assembling. It should be about room temperature-ish -- not hot, not cold.

To evenly space the triangles into a circle, the first 4 triangles should take up ¼ of the circle.

Nutrition