Taco Meatball Ring


      • 2 cups (8 oz.) cheddar cheese, shredded, divided

      • 2 Tbsp water

      • 2-4 Tbsp taco seasoning

      • 1/2 lb. ground beef

      • 2 tubes (8 oz. each) refrigerated crescent rolls

      • 1/2 medium head iceberg lettuce, shredded

      • 1 medium tomato, chopped

      • 4 green onions, sliced

      • 1/2 cup ripe olives, sliced

      • sour cream and salsa, optional

      Preheat oven to 400 degrees.

      In a large bowl, combine 1 cup cheese, water and taco seasoning. Crumble beef over mixture and mix well. Shape into 16 balls.

      Place meatballs on a
      greased rack in a shallow baking pan. Bake, uncovered, for 12 minutes,
      or until meat is no longer pink. Drain meatballs on paper towels.

      Reduce oven heat to 375 degrees.

      Arrange crescent
      rolls on a greased 15-inch pizza pan, forming a ring with pointed ends
      facing the outer edge of the pan and wide ends overlapping. Place a
      meatball on each roll; fold point over meatball and tuck under wide end
      of roll (meatball will be visible). Repeat.

      Bake 15-20 minutes, or until rolls are golden brown.

      Transfer to a serving platter. Fill center of the ring with lettuce, tomato, onions, olives, remaining cheese and sour cream and salsa, if desired.