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Taco Meatball Ring

the.instructor's picture
  Shredded cheddar cheese 8 Ounce (2 Cups, Divided)
  Water 2 Tablespoon
  Taco seasoning 4 Tablespoon
  Ground beef 1⁄2 Pound
  Refrigerated crescent rolls 16 Ounce (2 Tubes, 8 Ounce Each)
  Head of lettuce 1⁄2 , shredded
  Tomato 1 Medium, chopped
  Green onions 4 , sliced
  Sliced ripe olives 1⁄2 Cup (8 tbs)
  Sour cream 1 Tablespoon

Combine 1 cup cheese, water and taco seasoning in a mixing bowl.
Add beef and mix well; shape into 16 balls.
Place 1 inch apart in an ungreased 15x10 baking pan.
Bake, uncovered, at 400 degrees for 12 minutes or until meat is no longer pink; drain meatballs on paper towels.
Reduce 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 (meatballs will be visible).
Bake for 15-20 minutes or until rolls are golden brown.
Fill the center of ring with lettuce, tomato, onion, olives, remaining cheese, sour cream and salsa if desired.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3238 Calories from Fat 2068

% Daily Value*

Total Fat 231 g355.8%

Saturated Fat 102.7 g513.5%

Trans Fat 0 g

Cholesterol 1085.1 mg361.7%

Sodium 9342.2 mg389.3%

Total Carbohydrates 151 g50.3%

Dietary Fiber 24.2 g96.9%

Sugars 54.5 g

Protein 145 g290.1%

Vitamin A 518.1% Vitamin C 165.3%

Calcium 214.5% Iron 73.1%

*Based on a 2000 Calorie diet

Taco Meatball Ring Recipe