Taco Ring

1 1/2 pounds ground beef
taco seasoning
1 large onion, chopped small
4 oz. can chopped green chiles, not drained
1 package refrigerator crescent rolls 1
large tomato, chopped
1 bunch green onions, sliced

3 cups shredded lettuce
1 package Sargento Mexican blend fine shredded cheese

sour cream

  • Preheat oven to 350 degrees.
  • In a skillet brown the ground beef and onion. Drain.
  • Add taco seasoning and green chiles.
  • Simmer 5-10 minutes. Drain again so there is no excess moisture.
  • I use my stoneware pizza stone. Lightly spray it with PURE.
  • Unroll the crescent rolls and separate them.
  • Arrange the rolls (wide edges inward with the thin corner edge slightly hanging off the pizza stone) in a circular pattern around the pizza stone with the corners slightly touching.
  • Arrange the meat mixture in a circular pattern covering the large end portion of the crescent rolls. Sprinkle 1/3 -1/2 of the cheese over the meat.
  • Pull the small pointed end up over the meat mixture and pinch into large portion creating a ring that resembles a wreath. You will have an open area with meat showing through.
  • Bake according to the biscuit directions and golden.
  • I also serve it on the stoneware. Arrange the shredded lettuce, green onions and tomatoes in the center and edges. For just us, I just put it directly on the plate.
  • Garnish with sour cream and remaining cheese.
  • Serve immediately.