Categories: Ground Beef, Main Dish, Tex-Mex
Ingredients
- 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
Directions
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In a bowl, combine cheese, water, and taco seasoning; crumble meat over mixture and mix well.
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Shape into 16 meatballs; place 1 inch apart in an ungreased 15 × 10 inch baking pan.
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Bake, uncovered, in a preheated 400° oven for 12-15 minutes or until meat is no longer pink.
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Drain meatballs on paper towels.
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Decrease oven temperature to 375°.
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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.
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Lightly press wide ends together.
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Place a meatball on each roll, fold point over meatball and tuck under wide end of roll (meatballs will be visible).
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Bake for 15-20 minutes or until rolls are golden.
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Fill center of ring with the lettuce, tomato, onions, olives, remaining cheese, sour cream, jalapenos, and salsa, if desired.