Our Daily Bread: Taco Ring

One of my goals this year is to find joy in the kitchen. And I honestly think it is my loftiest goal. I have never been one to spend an hour making a meal that takes 10 minutes to eat. There are just so many other things I'd rather do with my time. But Eric appreciates a home-cooked meal because that is one of the ways he felt loved by his mom growing up...so every now and then I give it a shot.

I got this recipe from The Pampered Chef, and I have made it a couple times before. We personally think the original recipe calls for too much bread and not enough meat, so this is our tailored version. I am planning to make this when we host our life group next month!

Ingredients (serves 3)

  • 3/4 lb. lean ground beef
  • 1 (1 1/4 ounce) package taco seasoning mix (Ortega is my favorite)
  • 1 cup shredded cheddar cheese (4 ounces)
  • 1 (8-ounce) package refrigerated crescent dinner rolls

Recipe

  1. Preheat oven to 375 degrees.
  2. Follow the directions on the taco seasoning package to prepare the meat.
  3. Add cheese to meat; mix.
  4. Unroll crescent dough; separate into triangles.
  5. Arrange triangles in a circle with wide ends overlapping in center and points toward outside.
  6. Scoop meat mixture evenly onto widest end of each triangle.
  7. Bring outside points of triangles up and over filling and tuck under wide ends of dough at center. (The meat/cheese filling will not be completely covered.)
  8. Bake 20-25 minutes or until golden brown.

After you bake it, you can also add toppings such as:

  • salsa
  • shredded lettuce
  • tomato
  • chopped onion
  • black olives
  • sour cream

I am pretty sure this took me almost an hour to prepare (probably much longer than it should have). I dropped the spoon and made a mess, maybe burned the meat, had to sit down multiple times, almost cried once, and was really tired afterward. But I didn't ask for help because I wanted to do this by myself for Eric! Goodness sakes. But it tasted great and he appreciated it! :)