Taco Ring

I realized today that this would make a great appetizer for your New Year’s Eve parties.  I hope I’m not posting it too late.  Ok, it’s probably too late but that doesn’t mean you can’t eat it for dinner.  That’s what I did.

My mom used to always make those Pampered Chef taco rings for parties.  Do you remember those?  They were originally made with store-bought crescent rolls.  I’ve replaced those with the multipurpose dough I posted a few weeks ago.  That stuff can be used for everything!  Check out the post for a list of recipes I’ve already used it in.  It’s not flaky like crescent rolls but it’s crusty on the outside and soft on the inside.  This recipe serves about 8 as an appetizer or 4 as a meal.

Over the weekend, I visited family in St. Louis and discovered something new.  Coffee gravy.  Seriously, nothing I make will ever be as genius as that.  There’s a restaurant there that’s safe for me to eat at called Revel Kitchen.  It’s a 100% gluten free kitchen so there’s no risk of cross contamination.  One of the meals on their brunch menu called “Red Eye Hash” had beef, potatoes, onions, peppers, and coffee gravy.  I definitely need to figure out how to make that at home.  People are so darn clever.

Taco Ring

• Prep Time: 20 mins
• Cook Time: 25 mins
• Total Time: 45 mins
• Yield: 4 servings

Print

Pin

---

Ingredients

• 1 batch multipurpose dough
• 1 lb ground beef
• 1/2 onion, diced
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp oregano
• 1/4 tsp cumin
• 1/2 tsp chili powder
• 1 1/2 tsp paprika
• 1/4 tsp cayenne
• optional toppings: lettuce, salsa, sour cream, black olives, shredded cheese, jalapeños, cilantro, avocado slices, guacamole, diced red onion

---

Instructions

1. Preheat oven to 350ºF.
2. In a medium skillet over medium-high heat, brown ground beef with the diced onion and seasonings.
3. Roll out the dough into a circle. I made mine about 13 inches (the same size as the pizza stone I used). Cut the circle into 8 “pizza slices”.
4. Arrange the triangle slices into a circle on a pizza stone with the bases (the side that could be a pizza crust) touching each other and the tips pointing toward the edge of the stone.
5. Use either a cookie scoop or a spoon to scoop the meat onto the the base of the triangles, about 1/3 of the way up the triangle. Wrap the outer tips of each triangle over the meat and press into the base of the dough. It should look like the second photo on this page.
6. Bake for 15 mins.
7. To serve, fill the center with lettuce and set out any toppings you may want to use.