Description
A stunning taco crescent ring made with seasoned ground beef, melted cheese, fresh tomatoes, and olives wrapped in golden crescent dough. This easy dinner recipe looks impressive but comes together in just 30 minutes. Perfect for busy weeknights, game day parties, or whenever you need a crowd-pleasing meal that’s as beautiful as it is delicious.
Ingredients
For the Taco Filling:
- 1 pound ground beef (ground turkey or chicken works great too)
- 1 packet taco seasoning mix (or make your own with chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper)
- ¾ cup water
For the Crescent Ring:
- 2 cans (8 oz each) refrigerated crescent dough (the kind you pop open – so satisfying!)
- 2 cups shredded cheese (cheddar, Mexican blend, or whatever’s in your fridge)
- ½ cup diced tomato (fresh and juicy)
- ½ cup sliced black olives, optional (adds a nice briny bite)
- ¼ cup chopped green onions, optional (for a fresh pop of color and flavor)
For Serving:
- Sour cream
- Salsa (your favorite kind)
Instructions
In a large skillet over medium heat, crumble and brown the ground beef until there’s no pink remaining, about 6-8 minutes. Drain off any excess fat – this keeps your ring from getting greasy.
Stir in the taco seasoning mix and water, then let it simmer for 3-5 minutes until the sauce thickens and clings to the meat. You’ll know it’s ready when the mixture looks rich and cohesive, not watery. Remove from heat and let it cool slightly while you prep the dough.
Preheat your oven to 375°F – this gives you time to assemble without rushing. On a large baking sheet (lined with parchment if you have it), unroll both cans of crescent dough and lay them out side by side.
Here’s the trick: press all those perforated seams together firmly with your fingers so the dough becomes one large, seamless rectangle. This creates a sturdy base that won’t have gaps for filling to leak through.
Spread your seasoned taco meat down the center of the dough rectangle in a thick line, leaving about 2-3 inches of bare dough on each long side. Sprinkle that gorgeous shredded cheese generously over the meat – don’t be shy!
Then scatter the diced tomatoes, black olives, and green onions on top if you’re using them. The colorful layers make each slice look like a little gift.
Now for the fun part! Take one long edge of the dough and carefully fold it up and over the filling toward the center. Repeat with the other side so the filling is enclosed like a long log.
Gently lift the ends and bring them together to form a ring shape, pinching the dough ends firmly to seal them. Don’t worry if it’s not perfectly round – rustic is beautiful! Just make sure all your seams are pinched tight so nothing escapes during baking.
Slide your ring into the preheated oven and bake for 12-15 minutes, keeping an eye on it. You’re looking for a gorgeous golden brown color and dough that’s cooked through, not doughy.
The cheese should be bubbling happily inside. When you tap the top lightly, it should feel firm and sound hollow. Let it rest on the baking sheet for 5 minutes before slicing – this helps everything set up nicely.
Use a sharp knife to cut the ring into 8-12 wedges, depending on how hungry everyone is. Arrange them on a serving platter (or just serve right from the baking sheet).
Notes
- Drain that beef well – Excess grease will make your ring soggy and heavy. Use paper towels to blot if needed.
- Room temperature cheese melts better – Take it out of the fridge 15 minutes before assembling.
- Don’t overfill – It’s tempting, but too much filling makes it hard to seal and can cause blowouts.
- Brush with butter – For an extra golden crust, brush the top with melted butter before baking.
- Use a pizza cutter – It glides through the baked ring more easily than a knife.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-American