Tummy Tickling Terrific Taco Ring
Guest Cook: Christopher Frakes

¾ lb. ground chuck

1 package Old El Paso Taco Seasoning Mix (1.25 oz)

1 cup shredded cheddar cheese

2 Tsp. water

2 packages (8 oz each) refrigerated crescent rolls

1 medium red bell pepper

1 medium green bell pepper

1 cup Old El Paso Salsa

1 cup sour cream

1 medium tomato, chopped

3 cups shredded lettuce

½ cup sliced pitted ripe olives

1. Preheat oven to 375° Fahrenheit.  Brown the ground chuck in a 9-inch skillet.  Pour the meat in a 2-quart bowl and add taco seasoning mix, cheddar cheese, and water.  Mix thoroughly.

2. Unroll crescent rolls and separate them into triangles.  Arrange the triangles in a circle on a 15-inch round baking stone with wide ends overlapping in the center and pointing toward the outside.

3. Use a teaspoon to scoop meat mixture evenly onto the widest end of each triangle.  Bring the outside points of the triangle down over the filling and tuck under the wide ends of dough at the center.  Filling will not be completely covered.

4. Bake 20-25 minutes or until golden brown.

5. Cut top off the peppers.  Discard the membranes, top, and seeds.   Fill the green bell pepper with salsa and fill the red bell pepper with sour cream.   Place the peppers in the center of the ring, arrange the lettuce, tomato, and olives around the pepper or the outside of the ring if there isn't enough room on the inside.  Serve hot and top with any of the garnish around the ring.

Total Servings - 8

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