- 1 lb. ground beef
- 1 package (1.25 oz) taco seasoning mix
- 1 c. (4 oz) shredded cheddar cheese
- 2 T. water* (I omitted - see explanation below)
- 2 8-oz packages refrigerated crescent rolls
- 1 medium green bell pepper (optional)
- 1 c. salsa (optional)
- 3 c. lettuce, shredded (we used more -- ¾ a head)
- 1 medium tomato, diced
- ¼ c. onion, chopped
- ½ c. pitted ripe olives
- sour cream
Instead, I cooked the beef and seasoning in the pan according to the taco seasoning directions, and since it was still moist from the water called for on the package, I omitted the 2T. water. I added the cheese, and stirred to get it melted. The cheese sort of helps hold the meat together.
Unroll the crescent dough; separate into triangles. Arrange triangles in a circle on a pizza pan with the wide ends toward the center of the pan, overlapping each other. It will look like a large sun with the points hanging half off the pan.
There should be a 5 or 6 inch opening in the center. Spoon the meat mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough. (Filling will not be completely covered). Bake 18-22 minutes or until golden brown.
(I didn't do this next part -- I just made more salad to put into the center.)
Cut off the top of the bell pepper. Discard top, membrane, and seeds. Fill pepper with the salsa.
Shred lettuce, and dice tomato and onions. Slice the olives. Place the bell pepper in the center of the taco ring, and arrange other salad items around the green pepper.