Yield: 1 Servings
|2 cans||Refrigerated crescent rolls|
|1 pounds||Ground meat or turkey|
|1 pack||Taco seasoning mix according to directions|
|½ \N||Head lettuce|
|1 \N||Tomato cubed|
|½ \N||Onion or 3 or 4 green onions|
|1 cup||Sour cream|
|8 ounces||Cheddar cheese|
|½ cup||Black olives; sliced|
|1 \N||Bell pepper; (sits flat)|
|1 cup||Mild salsa|
A few of you have asked me to post the Pampered Chef "Taco Ring" - Cook meat, drain, add taco seasoning and cook until liquid is absorbed. Add cheese. Arrange crescent rolls on a flat baking stone in a circle with bases overlapping in center and points to the outside - (unroll the crescent rolls and place the pointed triangle part on the stone overlapping each one) Spoon meat around in a circle and pull the square part of the crescent rolls over the meat, sealing it to look like a wreath. Bake at 375 for 20-25 minutes or until golden brown.
Cut lettuce with garnisher and use v-shaped cutter to cut pepper. Chop onion and tomato with food chopper. Slice olives with egg slicer. Fill pepper with salsa and place in the center of the taco ring. Put lettuce around the pepper and arrange tomatoes, onions and olives on top. Add sour cream if you like. Cut with pizza cutter and serve with mini serving spatula.
Because I was cooking for children, I left out the onions and peppers.
Posted to EAT-L Digest by "Riley, Nancy" <buchanan@...> on Jan 13, 1998