Servings: 6–8
Prep Time: 15 minutes
Cook Time: 20–25 minutes

INGREDIENTS

• 1 lb lean ground beef
• 1 packet taco seasoning (or 2 tablespoons homemade)
• ⅓ cup water
• 2 (8-ounce) cans refrigerated crescent roll dough
• 2 cups shredded Mexican cheese blend, divided
• ½ cup diced tomatoes
• 1 cup shredded lettuce
• ¼ cup sliced black olives (optional)
• ¼ cup sliced green onions
• Sour cream, for serving
• Salsa, for serving

Optional Toppings

• Guacamole
• Pico de gallo
• Pickled jalapeños
• Diced avocado
• Fresh cilantro
• Hot sauce

INSTRUCTIONS

1. Preheat oven to 375°F. Line a large baking sheet with parchment paper.
2. Brown the ground beef over medium-high heat. Drain any excess grease. Stir in taco seasoning and water. Simmer for 3–4 minutes, until thickened. Remove from the heat and stir in 1 cup of the shredded cheese.
3. Separate the crescent dough into triangles. Arrange them in a circle on the baking sheet with the wide ends overlapping in the center and the pointed ends facing outward, leaving about a 5-inch opening in the middle.
4. Spoon the beef mixture evenly around the ring over the wide ends of the dough.
5. Sprinkle the remaining 1 cup of shredded Mexican cheese over the beef.
6. Fold each pointed end of the dough up and over the filling, tucking the ends underneath the center to form a ring. Some filling peeking through is perfectly fine.
7. Bake for 20–25 minutes, or until the crescent dough is deep golden brown and cooked through.
8. Let cool for about 5 minutes. Top with shredded lettuce, diced tomatoes, sliced olives, and green onions.
9. Place a small bowl of sour cream or salsa in the center for dipping and serve warm.

Texas Girl Tip 🤍

Don’t overfill the ring. Keeping the filling just below the top edge of the dough helps it bake evenly and hold its shape. Let it rest for 5 minutes before slicing for cleaner servings.