Day 8 - A Recipe.

A small twist on a very popular recipe... Also, a Snyder family fave...

Taco Ring

Ingredients

1 lb ground beef

1 pkg taco seasoning

1 c shredded cheddar cheese

2 tbsp water

2 (8 oz) pkg refrigerated crescent rolls

1 med green bell pepper

1 c salsa

3 c shredded lettuce

1 med tomato, chopped

1/4 c onion, chopped

sour cream

pizza stone

Preheat oven to 375 degrees. In a skillet, cook and stir beef over medium heat until brown. Drain the beef (we use lean beef, so I don't have to drain it). Stir in taco seasoning, cheese, and water; set aside. On 14-in pizza stone, arrange crescent rolls in a circle so the wide ends overlap in the center and the points point out, leaving a 5 in diameter opening in the middle (it will look like a sun burst). Scoop beef and cheese mixture onto wide ends of crescent rolls. Bring outside points over the filling and tuck (it will look like a wreath). The filling will not be completely covered. Bake for 20-25 minutes or until golden brown. Cut top off of bell pepper and scoop out the insides. When the taco ring has baked, put bell pepper in the center and fill with salsa. Mound lettuce, tomato, onion, and other taco toppings of choice on top of taco ring. Serve!

I like to serve with tortilla chips and queso (16 oz Velveeta and 15 oz can of Rotel). YUM!