Taco Meatball Ring

(from saymyname’s recipe box)

Source: Taste of Home

Serves 8 people

Categories: Ground Beef, Main Dish, Tex-Mex


  • 2 cups shredded cheddar cheese , divided
  • 2 tablespoons water
  • 2 -4 tablespoons taco seasoning
  • 1/2 lb ground beef
  • 2 (8 ounce) packages refrigerated crescent dinner rolls
  • 1/2 head iceberg lettuce , shredded
  • 1 medium tomato , chopped
  • 4 green onions , sliced
  • 1/2 cup sliced ripe olives
  • sour cream
  • 2 small jalapeno peppers , seeded and sliced
  • salsa


  1. In a bowl, combine cheese, water, and taco seasoning; crumble meat over mixture and mix well.

  2. Shape into 16 meatballs; place 1 inch apart in an ungreased 15 × 10 inch baking pan.

  3. Bake, uncovered, in a preheated 400° oven for 12-15 minutes or until meat is no longer pink.

  4. Drain meatballs on paper towels.

  5. Decrease oven temperature to 375°.

  6. Unroll crescent roll dough and separate into triangles; place triangles on a 14-inch pizza pan, forming a ring with pointed ends facing outer edge of pan and wide ends overlapping.

  7. Lightly press wide ends together.

  8. Place a meatball on each roll, fold point over meatball and tuck under wide end of roll (meatballs will be visible).

  9. Bake for 15-20 minutes or until rolls are golden.

  10. Fill center of ring with the lettuce, tomato, onions, olives, remaining cheese, sour cream, jalapenos, and salsa, if desired.

Email to a friend | Print this recipe | Back