1/2 pound ground beef, cooked, drained
1 package taco seasoning mix
1 1/2 cups shredded cheddar cheese
2 tablespoons water
2 packages refrigerated crescent roll dough
1 medium green pepper
1/2 head lettuce, shredded
1 medium tomato, chopped
1 small onion, chopped
1/2 cup whole black olives, sliced
1 cup salsa
1/2 cup sour cream
Preheat oven to 375ºF.
Combine cooked meat, taco seasoning, cheese, and water in a bowl. Separate crescent triangles and arrange in a circle on pizza sized pan or stone with bases slightly overlapping and the points facing outward. It should look like a sun with an approx 5" diameter open circle in the center. Scoop the meat mixture evenly over the crescent rolls from the base mounding it approx 2" high and 2"out around the entire circle and using your hand to pat the mixture into a ring shape. Take each point and loosely pull it to the center tucking the point just under base at the center. The filling will not be completely covered but will look like a giant bear-claw.
Bake 20-25 minutes or until golden brown.
Prepare garnish by cutting the top off green pepper and remove the seeds to be filled with salsa. Shred the lettuce, cube tomato, chop onion, and slice the olives.
Place the green pepper in center of ring filled with salsa. Mound lettuce, onion, tomato and olives around the pepper, and garnish with sour cream. Slice the ring between each of the triangles for individual servings and serve hot.
Yield: approx 8 servings
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