TACO RING PAMPERED CHEF RECIPES
TACO RING - PAMPERED CHEF RECIPE - FOOD.COM
This is a family favorite. We love tacos but out of season we are unable to get good veggies to make regular tacos and it looks pretty when complete. I did see a similar recipe online but the ingredients I have are a little different, mostly qty. So I guess it is up to you which you use.
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375.
- Brown ground beef and drain off the grease.
- combine ground beef, taco seasoning, cheese and water.
- Unroll crescent rolls, seperate into triangles.
- Arrane triabgles in a circle on 13" baking stone with wide ends overlapping in center and points towards outside (there should be a 5" diameter opening triangle).
- Using medium stainless steel scoop, scoop meat mixture evenly onto widest end of each triangle
- Bring points of triangles up over filling and tuck under wide ends of doughat center of ring (filling will not be completely covered.
- Bake 20-25 minutes.
- Cut up the rest of the veggies and prepare to top your taco ring when done baking.
Nutrition Facts : Calories 331.3, FatContent 13.6, SaturatedFatContent 5.9, CholesterolContent 66.4, SodiumContent 927.8, CarbohydrateContent 36.4, FiberContent 4.2, SugarContent 5.4, ProteinContent 16.2
TACO RING - RECIPES | PAMPERED CHEF CANADA SITE
Provided by PAMPEREDCHEF.CA
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375°F (190°C). Cook the ground beef in a 10" (24-cm) Skillet over medium heat for 10–12 minutes or until it’s no longer pink, breaking beef into crumbles, then drain. Transfer the beef to a Classic Batter Bowl. Stir in the taco seasoning mix, 1½ cups of the cheese, and water.Unroll the crescent dough and separate it into 16 triangles. Arrange the triangles, slightly overlapping, in a circle on a Large Round Stone with the wide ends of the triangles overlapping in the center and points toward the outside. There should be a 5" (13-cm)-diameter opening in the center of the stone. The narrow triangle points of dough will extend off the edge of the baking stone.Using a Large Scoop, scoop the filling evenly over the dough in a continuous circle. Bring the points of triangles up over the filling and tuck them under the dough at center to form a ring. (Filling will show.) Brush the top with the egg white. Sprinkle with the remaining cheese. Bake for 25–30 minutes or until it is golden brown. Serve with toppings.
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TURKEY TACO RING - RECIPES | PAMPERED CHEF US SITE
This classic Pampered Chef recipe is a family favorite.
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- Preheat the oven to 375°F (190°C). Brush the Large Round Platter with oil using the Chef’s Silicone Basting Brush.Cut the onion in half. Use the Food Chopper to chop half of the onion; set aside the remaining half for the salsa. Cook the onion, turkey, and rub in the 12" (30-cm) Nonstick Skillet over medium heat for 10–12 minutes, or until the turkey is no longer pink, using the Mix ‘N Chop to break it into pieces. Drain, if necessary. Transfer turkey mixture to Classic Batter Bowl.Meanwhile, use the Quick Prep Food Grater fitted with the coarse grating blade to grate the cheese. Stir 1 cup (250 mL) of the cheese into the turkey mixture.Unroll the crescent dough and separate it into 16 triangles. Arrange the wide ends about 1" (2.5 cm) away from the inner ring of the platter. The points should extend over the edge of the platter. Flatten the wide ends of the wide ends of the dough with the Baker’s Roller®.Use the Large Scoop to distribute the filling evenly over the dough. Bring the points of the triangles up and over the filling, then tuck the points under the dough toward the center to form a ring.Brush the ring with the egg white and sprinkle with the remaining cheese. Bake for 20–25 minutes, or until the crust is golden brown.Meanwhile, for the salsa, cut the remaining onion and jalapeño into chunks. Place the onion, jalapeño, cilantro, lime juice, garlic pressed with the Garlic Press, and salt into the Manual Food Processor, and process until coarsely chopped. Add the tomatoes and process until the mixture reaches the desired consistency.Remove the stone from the oven. Serve with salsa and shredded lettuce.
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TACO RING - RECIPES | PAMPERED CHEF CANADA SITE
From pamperedchef.ca
- Preheat the oven to 375°F (190°C). Cook the ground beef in a 10" (24-cm) Skillet over medium heat for 10–12 minutes or until it’s no longer pink, breaking beef into crumbles, then drain. Transfer the beef to a Classic Batter Bowl. Stir in the taco seasoning mix, 1½ cups of the cheese, and water.Unroll the crescent dough and separate it into 16 triangles. Arrange the triangles, slightly overlapping, in a circle on a Large Round Stone with the wide ends of the triangles overlapping in the center and points toward the outside. There should be a 5" (13-cm)-diameter opening in the center of the stone. The narrow triangle points of dough will extend off the edge of the baking stone.Using a Large Scoop, scoop the filling evenly over the dough in a continuous circle. Bring the points of triangles up over the filling and tuck them under the dough at center to form a ring. (Filling will show.) Brush the top with the egg white. Sprinkle with the remaining cheese. Bake for 25–30 minutes or until it is golden brown. Serve with toppings.
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It's no mistake that this genius taco crescent ring is one of the all time, most popular recipes on Pillsbury.com. It's easy, beefy, cheesy and comes loaded with all the best taco toppings. And did we mention how fun it is to make?
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Reviews 5
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From pillsbury.com
Reviews 5
Total Time 45 minutes
Cuisine Southwestern
Calories 360 per serving
- Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.
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This classic Pampered Chef recipe is a family favorite.
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- Preheat the oven to 375°F (190°C). Brush the Large Round Platter with oil using the Chef’s Silicone Basting Brush.Cut the onion in half. Use the Food Chopper to chop half of the onion; set aside the remaining half for the salsa. Cook the onion, turkey, and rub in the 12" (30-cm) Nonstick Skillet over medium heat for 10–12 minutes, or until the turkey is no longer pink, using the Mix ‘N Chop to break it into pieces. Drain, if necessary. Transfer turkey mixture to Classic Batter Bowl.Meanwhile, use the Quick Prep Food Grater fitted with the coarse grating blade to grate the cheese. Stir 1 cup (250 mL) of the cheese into the turkey mixture.Unroll the crescent dough and separate it into 16 triangles. Arrange the wide ends about 1" (2.5 cm) away from the inner ring of the platter. The points should extend over the edge of the platter. Flatten the wide ends of the wide ends of the dough with the Baker’s Roller®.Use the Large Scoop to distribute the filling evenly over the dough. Bring the points of the triangles up and over the filling, then tuck the points under the dough toward the center to form a ring.Brush the ring with the egg white and sprinkle with the remaining cheese. Bake for 20–25 minutes, or until the crust is golden brown.Meanwhile, for the salsa, cut the remaining onion and jalapeño into chunks. Place the onion, jalapeño, cilantro, lime juice, garlic pressed with the Garlic Press, and salt into the Manual Food Processor, and process until coarsely chopped. Add the tomatoes and process until the mixture reaches the desired consistency.Remove the stone from the oven. Serve with salsa and shredded lettuce.
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