Taco Meatball Ring

Ingredients

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

Directions

1. In a large bowl, combine 1 cup cheese, water and taco seasoning. Crumble beef over mixture and mix well. Shape into 16 balls.
2. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° until meat is no longer pink, about 12 minutes. Drain meatballs on paper towels. Reduce heat to 375°.
3. Arrange crescent rolls on a greased 15-in. pizza pan, forming a ring with pointed ends facing the outer edge of the pan and wide ends overlapping.
4. Place a meatball on each roll; fold point over meatball and tuck under wide end of roll (meatball will be visible). Repeat. Bake until rolls are golden brown, 15-20 minutes.
5. Transfer to a serving platter. Fill the center of the ring with lettuce, tomato, onions, olives, jalapenos, remaining cheese, and sour cream and salsa if desired.

Notes

Test Kitchen Tips

• Cooking spices in a bit of fat for a minute or two (known as blooming them) helps take off the raw edges and encourages flavors to meld. After draining meat, try cooking it with seasonings for a minute before adding other ingredients.
• Make-ahead tip: Cook the beef and bean mixture a day or two in advance.
• Sliced jalapenos or bell peppers, minced cilantro and/or chopped green onions can be added if you crave a bit more flavor and color that pops.

Link to recipe