- 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.
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.