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This crescent Taco Ring is a must make! Seasoned taco meat is wrapped in crescent roll dough and baked for a simple and easy appetizer or dinner.
We love taco night in our house. This taco ring is a fun way to mix it up in a super easy way. Taco seasoned beef wrapped up flaky crescent roll dough. Grab your favorite toppings and enjoy!
A taco ring recipe is a great hearty appetizer for game night, parties or a simple meal. It just requires a few ingredients, takes about 35-40 minutes to make and is a real crowd pleaser.
Table of Contents
Ingredients in a Taco Ring
Only 4 ingredients plus your favorite toppings to make a fun and easy appetizer or dinner!
- Refrigerated Crescent Roll Dough – You can find this in most grocery stores near the refrigerated biscuit dough.
- Ground Beef – I prefer using 85% lean.
- Taco Seasoning – You can use one packet or 3 tablespoons of your own taco seasoning.
- Shredded Cheese – I like using cheddar, but you can use a Mexican blend or colby jack, too.
- Toppings: Shredded lettuce, chopped tomatoes, sour cream, avocado, sliced jalapeno, shredded cheese.
How To Make A Taco Ring
This Taco Crescent Ring is ready in just 35 minutes!
- Prep – Start by preheating the oven and spraying a round baking pan or flat baking sheet with cooking spray.
- Cook Beef – Brown the ground beef over medium heat in a large skillet. Crumble the beef as it browns and drain any excess fat. With the ground beef still in the skillet add the taco seasoning and water. Cook for another two minutes until the beef is seasoned and the sauce is thick and bubbly. Remove from heat, add the shredded cheese to the taco seasoned beef and stir so the cheese melts.
- Arrange Crescent Dough – Unroll the crescent dough and tear apart the triangles at the seams. Arrange the pieces in a circle with the wide edges in the center and slightly overlapping each one. It will look like the sun. Then press them down to seal.
- Add Taco Meat – Spoon the cheesy taco meat onto the inner part of the crescent circle. Fold the pointed edge of each crescent triangle over the meat and pinch in the middle to seal.
- Bake – Bake for about 20 minutes or until the taco ring is light golden brown.
Frequently Asked Questions
Yes! While using a packet of store-bought taco seasoning is super easy, I love making my own taco seasoning. The great thing about making your own seasoning blend is you can adjust to your taste – such as adding some cayenne pepper if you want an extra kick.
Yes! You could easily sub in ground turkey or ground chicken, if you don’t like beef. The recipe steps remain the same.
How To Serve
This is as an easy party appetizer or a fun way to mix up dinner for Taco Tuesday!
To serve, cut the crescent ring into thick slices. For a fun presentation, place a bowl inside the ring with topping options!
Storage and Reheating
The delicious taco appetizer is best served immediately after baking.
Storage – Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheating – Leftovers can be reheated in the oven at 350℉ until warmed.
- Egg wash – This is optional, but if you want the crescent dough to get a nice golden brown, glossy finish then you can brush the ring with a beaten egg before baking.
- Use your favorite toppings – Set out a variety of taco toppings and let everyone pick their favorites! We love shredded lettuce, diced tomatoes, salsa, sour cream, and guacamole.
- Working with crescent dough – It’s best to work with the crescent dough right out of the fridge while it’s still cool. Warm crescent dough can be easier to accidentally tear.
More Hot Appetizers to try
- 16 ounces refrigerated crescent rolls 2 (8-count) packages
- 1 pound ground beef 85% lean
- 3 tablespoons taco seasoning about 1 package
- ½ cup water
- 1 cup shredded cheddar cheese about 4 ounces
- Optional toppings: shredded lettuce chopped tomatoes, extra cheese, sour cream, avocado, sliced jalapeno
- Preheat the oven to 375 degrees. Prepare a round baking pan or flat baking sheet with a light coating of cooking spray.
- In a large frying pan over medium heat, brown the ground beef until cooked through, about 5 minutes. Drain off fat.
- Return meat to the pan and add the taco seasoning and water. Cook for an additional two minutes or until thick and bubbly. Remove from heat.
- Add the shredded cheddar cheese and stir until melted.
- Unroll the crescents and tear apart at the seams. Arrange them them in a circle, wide edges in the center and slightly overlapping (like a sun). Press down to seal.
- Carefully spoon the taco meat onto the dough around the inner part of the circle, piling up until all the meat is used.
- Wrap the pointed edge of the dough triangle up and over the meat, pinching in the middle to seal.
- Bake for 20 minutes or until the taco ring is lightly golden brown.
- To serve, place a bowl in the center of the ring and fill with toppings or simply fill the empty center with desired toppings and serve.