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Taco Meatball Ring
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Taco Meatball Ring

50 Minutes
50 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
2 cups shredded cheddar cheese, divided
2 tablespoons water
tablespoons 2 to 4 taco seasoning
1/2 lb ground beef
2 tub es (8 oz. each) refrigerated crescent rolls
1/2 medium head iceberg lettuce, shredded
1 medium tomato, chopped
4 green onions, sliced
1/2 cup sliced ripe olives
Sour cream (optional)
Salsa (optional)
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Let's Make It
1
In a large bowl, combine 1 cup cheddar cheese, water & taco seasoning. Crumble beef over mixture & mix well. Shape into 16 balls.
2
Place meatballs on a greased rack in a shallow baking pan. Bake uncovered, at 400 degrees F for 12 minutes or until the meat is no longer pink. Drain the meatballs on paper towels.
3
Reduce heat to 375 degrees F. Arrange crescent rolls on a greased 15 inch pizza pan, forming a ring with pointed ends facing the outer edge of the pan & wide ends overlapping.
4
Place a meatball on each roll; fold over the meatball and tuck under the wide end of roll (meatball will be visible). Repeat. Bake for 15-20 minutes or until rolls are golden brown.
5
Transfer the ring to a serving platter. Fill the center of the ring with lettuce, tomato, green onions, ripe olives, remaining cheddar cheese, and sour cream and salsa, if desired.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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