This simple and delicious taco ring is perfect for family dinner or as a finger-food at a potluck! You’ll love them because they’re quick to throw together, can be prepped ahead of time, and are a crowd pleaser even for toddlers!
This taco ring has been a year-round staple in my family for as long as I can remember. I like to say it’s my Aunt’s signature dish, and I spent a lot of time with her growing up. Taco ring was always one of my favorites and one she could always count on my eating (while now I have a rather diverse palette, I was a classic picky kid) so she made it for me often. And, in keeping with that tradition, I’ve never met a kid (or adult) who didn’t like it. Try it out for your next family dinner and test my theory.
We generally try to avoid seed oils as much as we can at our house, and unfortunately, unless you want to make your own crescent rolls, there’s just no way around them for this recipe. But it’s so good that sometimes it’s just worth it! If you ever try it with the homemade crescent rolls though, let me know how it goes!
Ingredients
The ingredients are very straight forward. You just need ground beef, taco seasoning, black beans, crescent rolls, and shredded cheese! You probably have at least four of those in your house right now!
Instructions
First, preheat your oven to 350 degrees.
Add the ground beef to a large skillet to brown.
While the beef is browning, lay out your crescent rolls in a circle with the two shorter sides overlapping with the surrounding crescent rolls.
Once your beef is done cooking, remove it from the heat, drain off the grease if you would like, and add the taco seasoning and the black beans. You may need to add a couple tablespoons of water to help the taco seasoning spread evenly throughout the meat. You can also mash up the back beans a bit at this point as well if you have little eaters who might not be too excited to eat the beans.
Combine the cheese with the beef and bean mixture, then place about a ¼ cup scoop of the mixture on each crescent roll screeding it slightly so it connects with the meat mixture next too it.
Once you’ve spread the meat out, fold the tip of each crescent right over the meat mixture and tuck it under the top of the crescent roll.
Bake for about 20 minutes or until the crescent rolls are golden brown.
Top your completed taco ring with some sour cream, lettuce, tomato, salsa, hot sauce, really anything you’d like!
Notes
- I have made this taco ring the day before cooking it and it worked out wonderfully! However, if you’re going to do this, be sure to cover with plastic wrap so the crescent rolls don’t dry out.
Love,
this mama
The Best Taco Ring
Ingredients
- 1 lb. ground beef
- 1 15 oz. can black beans
- 2 packages crescent rolls
- 1 packet (3 tbsp.) taco seasoning
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 375°.
- Brown the ground beef.1 lb. ground beef
- While the beef is browning, lay crescent rolls out in a circle, with the two shorter sides overlapping the surrounding crescent rolls.2 packages crescent rolls
- Once the beef is cooked, remove from heat, and add in taco seasoning and black beans. You may need to add a couple tablespoons of water to dissolve the taco seasoning.1 15 oz. can black beans, 1 packet (3 tbsp.) taco seasoning
- Add the cheddar cheese to the meat mixture.1 cup shredded cheddar cheese
- Spoon about ¼ cup of the mixture onto the wide part of the crescent roll, and gently smooth over to connect to the meat on the crescent roll next to it.
- Take the tip of the crescent roll, fold it over the meat mixture, and tick it under the wide part of the crescent roll, so it doesn't open while it's baking.
- Bake for 20 minutes, or until crescent rolls are golden brown.
- Serve and enjoy!
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