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Meats & Seafood - Taco Meatball Ring

  • 2 cups (8 ounces) shredded Cheddar cheese, divided
  • 2 tablespoons water
  • 2 to 4 tablespoons taco seasoning
  • 1/2 pound ground beef
  • 2 (8-ounce) tubes refrigerated crescent rolls
  • 1/2 head iceberg lettuce,
  • shredded
  • 1 medium tomato, chopped
  • 4 green onions, sliced
  • 1/2 cup sliced ripe olives
  • 2 small jalapeno peppers, seeded and sliced
  • Sour cream and salsa

In a bowl, combine one cup cheese, water, and taco seasoning. Add beef and mix well. Shape into 16 balls. Place 1 inch apart in an ungreased 15-x-10-x-1-inch baking pan. Baked uncovered at 400° for 12 minutes or until meat is no longer pink. Drain meatballs on paper towels.
Reduce oven heat to 375°. Arrange crescent rolls on a greased 15-inch pizza pan. Form a ring with pointed ends facing the outer edge of the pan and wide ends overlapping. Place a meatball on each roll; fold point over meatball and tuck under wide end (meatballs will be visible). Bake for 15-20 minutes or until rolls are golden brown.
Fill the center of ring with lettuce, tomato, onions, olives, remaining cheese, jalapenos, sour cream, and salsa.
Submitted By: Marie Delffs
Franklin Farmers Co-op
Number of Servings: 0
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