1 lb lean ground beef
1 package (1 oz) taco seasoning mix
1⁄2 cup water, or amount listed on the taco seasoning package
1 cup (4 oz) cheddar cheese, shredded, plus more for garnish
2 package (8 oz each) refrigerated crescent roll dough
3 cup lettuce, shredded
1 medium tomato, chopped
1 sour cream, as needed for garnish
- Brown ground beef in large skillet over medium heat, stirring to crumble the meat, until it is no longer pink. Drain, then add taco seasoning mix and water. Bring to a boil, reduce heat to low, and simmer, stirring occasionally, for 3 to 5 minutes or until the sauce has thickened. Remove from heat and stir in 1/2 cup cheddar cheese until melted. Set aside.
- Preheat oven to 375 degrees F (190 degrees C). Grease a pizza pan or large cookie sheet.
- Separate crescent roll dough into 16 triangles. Arrange triangles in a circle on the prepared pan with the long edges overlapping in the center and the pointed tips facing out. Evenly distribute meat on the crescent rolls along the inside of the ring. Bring each pointed tip up towards the middle and over the meat, then tuck the end under. The filling will not be completely covered.
- Bake for 20 to 25 minutes or until the crescents are golden brown. Cool slightly, then place lettuce in the center of the ring. Sprinkle tomatoes and cheese over the lettuce, then garnish with sour cream.
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