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