Dinner

Easy Taco Ring Recipe

Name: Easy Taco Ring Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 1 h
Cuisine: Mexican-American
Ingredients: 1 pound ground beef; 1 packet taco seasoning; 1/2 cup salsa; 1/2 cup water; 1/2 cup corn (fresh, frozen, or canned); 1/2 cup black beans, drained; 1 1/2 cups shredded cheddar cheese; 2 cans crescent rolls; 1 egg; 1 tablespoon water (for egg wash); Your favorite taco fixings (sour cream thinned with a little water, sliced tomatoes, green onions, black olives, corn, shredded lettuce, chopped tomatoes, salsa, guacamole)

Bymia larkspur February 19, 2026February 19, 2026

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Introduction

This Easy Taco Ring is a fun and flavorful twist on traditional tacos, wrapped in a flaky crescent roll crust. Perfect for gatherings or a family dinner, it’s packed with seasoned beef, veggies, and melty cheese. Ready in under an hour, it’s sure to become a new favorite.

A round golden baked ring made of folded dough filled with a dark brown meat mixture, topped with white creamy sauce drizzled unevenly, halved red cherry tomatoes, black olive slices, yellow corn kernels, and chopped green onions scattered over the top and surface. In the center, a white bowl holds a thick, bright green guacamole topped with black olives and green onion pieces. The dish is set on a light wooden board, with small bowls of red salsa and chopped green onions visible in the background, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound ground beef
1 packet taco seasoning
1/2 cup salsa
1/2 cup water
1/2 cup corn (fresh, frozen, or canned)
1/2 cup black beans, drained
2 cans crescent rolls
1 1/2 cups shredded cheddar cheese
1 egg
1 tablespoon water
Your favorite taco fixings (sour cream, tomatoes, green onions, olives, lettuce, guacamole, etc.)

Instructions

Step 1: In a large skillet over medium-high heat, cook the ground beef until no longer pink. Drain well to prevent greasiness. Add the taco seasoning, 1/2 cup water, salsa, corn, and black beans. Simmer until the liquid evaporates.
Step 2: Refrigerate the taco meat for 20-30 minutes to cool completely; this prevents the crescent dough from becoming doughy.
Step 3: Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
Step 4: Place a small 3-4 inch bowl in the center of the baking sheet as a guide. Separate crescent roll triangles and arrange them in a circle around the bowl, overlapping short sides to form an inner ring with points sticking outward.
Step 5: Stir shredded cheddar cheese into the cooled taco meat mixture.
Step 6: Spoon the taco meat onto the inner half of the crescent roll ring. Gently pull each dough triangle up and over the meat, tucking the point under the bottom dough layer. It’s okay if some filling shows between dough strips. Adjust the ring shape as needed.
Step 7: Beat the egg with 1 tablespoon water and brush the egg wash over the dough.
Step 8: Bake for about 25 minutes until the dough is fully cooked and golden. Cover with foil toward the end if it browns too quickly. Let cool 5-10 minutes.
Step 9: Drizzle with thinned sour cream and garnish with sliced tomatoes, green onions, olives, and corn. Fill the center with shredded lettuce, chopped tomatoes, or a bowl of salsa or guacamole. Serve with your favorite taco toppings.

Tips & Variations

Use reduced-fat cheese or ground turkey for a lighter version.
Try adding diced jalapeños or a squeeze of lime for extra zest.
For a vegetarian option, substitute beans and corn for the beef and skip the meat.
Chill the meat filling well to avoid soggy dough and improve handling.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes to keep the crust crisp. Avoid microwaving to prevent sogginess.