Best Muy Bonita Taco Ring Recipes

TACO RING

Steps:

• Preheat the oven to 375°F (190°C). Cook the ground beef in a 10" (24-cm) Skillet over medium heat for 10-12 minutes or until it's no longer pink, breaking beef into crumbles, then drain. Transfer the beef to a Classic Batter Bowl. Stir in the taco seasoning mix, 1 ½ cups of the cheese, and water.Unroll the crescent dough and separate it into 16 triangles. Arrange the triangles, slightly overlapping, in a circle on a Large Round Stone with the wide ends of the triangles overlapping in the center and points toward the outside. There should be a 5" (13-cm)-diameter opening in the center of the stone. The narrow triangle points of dough will extend off the edge of the baking stone.Using a Large Scoop, scoop the filling evenly over the dough in a continuous circle. Bring the points of triangles up over the filling and tuck them under the dough at center to form a ring. (Filling will show.) Brush the top with the egg white. Sprinkle with the remaining cheese. Bake for 25-30 minutes or until it is golden brown. Serve with toppings.

TACO CRESCENT RING

Steps:

• Heat oven to 375°F. In 10-inch nonstick skillet, cook beef until no longer pink. Add taco seasoning mix and 1/2 cup water. Simmer 3 to 4 minutes or until slightly thickened. In medium bowl, mix beef mixture and cheese.
• Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. Dough will overlap. Dough ring should look like the sun.
• Spoon beef mixture on the half of each triangle closest to center of ring.
• Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
• Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.

TACO RING (FROM PAMPERED CHEF)

Steps:

• Cook ground beef in large skillet over medium heat 7-9 minutes or until beef is no longer pink; drain.
• Remove pan from heat.
• Stir in taco seasoning mix, cheese and water.
• Preheat oven to 375°F.
• Unroll crescent dough; separate into triangles.
• Arrange triangles in a circle on Classic Round Pizza Stone with wide ends overlapping in center and points toward outside. (There should be a 5 inch diameter opening in center.) I use my Pampered Chef pizza stone, but any flat round pan should work--perhaps even a pizza sheet, but I'd spray it with Pam before adding the crescent rolls.
• Scoop meat mixture evenly onto widest end of each triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered).
• Bake at 20-25 minutes or until golden brown.
• Shred lettuce and chop tomato, onion, olives, and bell pepper (if desired).
• If you want to do something fancy, scoop out a bell pepper and fill with salsa and put into center of ring.
• Add your toppings to top of ring and finish with more shredded cheese and sour cream.
• This is great with a salad.

MUY BONITA TACO RING

Steps:

• Preheat oven to 375. In frying pan, combine ground beef, jalapeno(s), shallot and top half of bell pepper(chopped). If you don't want to add the bell pepper, just pop the stem out and freeze the rest in a ziploc baggie for another use. Saute til beef is done. Drain grease. Stir in taco seasoning, and water til well combined. Saute a few minutes til flours have cooked and is very thick. Add half of cheese and stir til cheese has melted.
• Arrange crescent roll triangles in a circle on a foil-lined and lightly sprayed pizza pan or cookie sheet overlapping wide ends just a tiny bit and ends are pointing outwards. (Like a sun!) The open inner circle should be about 5-6 inches in diameter. Scoop meat filling over inner wide part of dough evenly all the way around. Sprinkle top of meat filling with rest of cheese. (I don't even measure this part, and add as much as I like!) Fold point ends of triangles over meat and tuck under base best you can. You can stretch the end of the point if needed. But just a little. *Filling will not be completely covered. Bake 20-25 minutes or until golden brown. Transfer to serving platter. In small bowl, toss lettuce, tomato, green onions and olives with a little salt and pepper. Place into center of taco ring. Fill bottom pepper half with salsa or guacamole. Nestle pepper into very center. Place or pipe little dollops of sour cream on top of taco ring all the way around, place a jalapeno ring if desired, and lightly sprinkle sour cream with a little paprika. For serving, cut with knife and use a pie server or small spatula. *Don't forget to add a spoon to the bell pepper bowl for the salsa or guacamole. *This last time I made them, I used the Big Country Crescent rolls, baked it at 350 for 23 mintes. (So 20-25 minutes will be the same, but 350, not 375.)
• Tomato cutting tip: To get the most from your tomatoes when cutting them, first cut them in half lengthwise. Take one half and lay it flat side down. Cut in half again lengthwise. Holding the 2 halves together, turn and slice crossways into thin slices. You will have nice thin triangles. Repeat with other half. For large tomatoes, cut each half into fourths (four wedges) before slicing.