Taco Meatball Ring - KHGI-TV/KWNB-TV/KHGI-CD-Grand Island, Kearney, Hastings

Taco Meatball Ring







  • 2 cups (8 oz.) cheddar cheese, shredded, divided
  • 2 Tbsp water
  • 2-4 Tbsp taco seasoning
  • 1/2 lb. ground beef
  • 2 tubes (8 oz. each) refrigerated crescent rolls
  • 1/2 medium head iceberg lettuce, shredded
  • 1 medium tomato, chopped
  • 4 green onions, sliced
  • 1/2 cup ripe olives, sliced
  • sour cream and salsa, optional

Preheat oven to 400 degrees.

In a large bowl, combine 1 cup cheese, water and taco seasoning. Crumble beef over mixture and mix well. Shape into 16 balls.

Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, for 12 minutes, or until meat is no longer pink. Drain meatballs on paper towels.

Reduce oven heat to 375 degrees.

Arrange crescent rolls on a greased 15-inch pizza pan, forming a ring with pointed ends facing the outer edge of the pan and wide ends overlapping. Place a meatball on each roll; fold point over meatball and tuck under wide end of roll (meatball will be visible). Repeat.

Bake 15-20 minutes, or until rolls are golden brown.

Transfer to a serving platter. Fill center of the ring with lettuce, tomato, onions, olives,  remaining cheese and sour cream and salsa, if desired.

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