Taco Ring




Everyone knows one. Chefs dread them. The picky eater can be found in every aspect of life, child and adult. Both my boyfriend and my brother are extremely picky. They like meat and bread and that's just about it! Forget vegetables! Forget anything fancy!

Still, I have found a few recipes that will please just about every picky eater. My cousin introduced me to this recipe some years ago and I've had nothing but success with it. The Taco Ring is simple to make and delicious. Kids like it because it is a new twist on an old favorite. Get ready to revamp an old favorite, and plan on making this at least once a month once the kids try it!

I haven't been online much lately and I just wanted to thank everyone for their wonderful comments. It's interesting to see what you guys are doing to the Taco Ring. Thanks again. <3

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Step 1: Tools

  • a skillet for cooking ground beef
  • a spatula/spoon/what have you
  • a round cookie sheet or pizza pan
  • a tallish bowl
  • optional: a colander

Step 2: Materials

  • 1 pound of ground beef (ground chicken would work as well)
  • 1 package of taco seasoning (I like the extra cheesy kind)
  • 1 16 oz package of shredded Mexican blend cheese
  • 2 tubes of croissants (or more depending on the size of your pan)
  • cooking spray
  • optional: salsa, lettuce, tomatoes, sour cream, anything you like in tacos

Step 3: Let's Get Cooking!

Place thawed ground meat in a skillet and cook until no longer pink. I am personally very finicky about ground meat. I watched Pink Floyd's movie, The Wall, for the first time in elementary school and there is a scene where children ride a conveyor belt into a meat grinder. Needless to say, I wouldn't eat ground beef again until I was in high school. Even though I've gotten over it (for the most part), ground beef kind of weirds me out so I always opt to rinse it out after cooking. If you choose to do this, empty your cooked meat into a colander and run warm water over it for a few seconds. This also helps get rid of excess grease. Shake the colander to get rid of extra water and put the meat back in your skillet.

Step 4: Assemble the Ring

Go ahead and preheat your oven to whatever temperature the croissants are supposed to cook at. While your ground meat is cooking you have plenty of time to assemble the ring part of the Taco Ring, especially since ground meat pretty much baby-sits itself. Place your round pan on top of your bowl. This is going to allow for overhang (Overhang of what? you ask. Be patient!) Spray the pan with cooking spray. Give it a nice thick coat. Now open one tube of croissants to start with and unroll and separate them. Place the wide end of the croissant about three inches from the edge of the cookie sheet, allowing the thin edge to hang off the side (here's your overhang!). Continue in this manner all the way around the pan, using the rest of the croissants as necessary. Overlap the dough so that there are no open spots, pushing it together as needed. You will end up with a circle in the middle of your pan where there is no dough. That's the ring!

Step 5: Taco-y Goodness

This step couldn't possibly be easier. For those of you who want to build your own spice base, more power to you, but I prefer to use pre-packaged taco seasoning mix. It's convenient and a lot cheaper than buying all sorts of different spices. Follow the directions on the back of the package, since they will vary with brand. Cook until all liquid has evaporated and infused your ground meat with taco-y goodness. At this point, you can add salsa, tomatoes or shredded lettuce to your filling. My boyfriend doesn't like any of these things so I'm leaving it plain this time. Next time I will add salsa.

Step 6: Cheese, It Makes the World Go &#8216;Round

For this step, I've found that it is easier to go ahead and incorporate the cheese into your meat mixture instead of trying to put it on top just because it makes the cheese easier to deal with. Empty your bag of cheese into the skillet with and mix it into the meat until melted. This will be your filling.

Step 7: Filling and Closing

Spoon the meat and cheese filling on top of the croissants, leaving a few centimeters uncovered at the edges of the center ring. Don't be afraid to pile it on! I've never had it leak out while cooking, so use as much or as little as you like (more is better!). Once you have it filled to your liking, start pulling up the dangling pieces of croissant. Smoosh the tips into the dough you left uncovered by the meat mixture. You may have to stretch the dough a little to do this, and that's perfectly fine. I like to position the dough in a slanted angle, just because it looks nicer than leaving it perfectly straight. To use up the left-over croissants, place a small amount of meat in the center and fold so that you make a bundle that looks a little like a diaper. Cook until the top of the croissants become golden brown and the bottom firms up (a doughy bottom isn't very pleasant).

Step 8: Plate Up!

That's it! By now you should have a perfectly golden and delicious taco ring! Cut where each croissant is separated and serve. For presentation, you could cut the top off of a bell pepper and fill it full of salsa. Place the taco ring on a nice platter with the bell pepper inside it. Tonight, it's just me and the man, so I'm not worried about presentation. Top off each section with sour cream or extra cheese if desired. Enjoy!

I hope you enjoyed my first ever instructable. All comments, advice and constructive criticism are welcomed and encouraged!

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    58 Discussions


    Reply 10 years ago on Introduction

    One ring to bring them all and in the darkness bind them? But really, JUST made this for the fam and they're LOVING it.


    Reply 10 years ago on Introduction

    <img src="http://i56.photobucket.com/albums/g180/mmould03/TacoRing.jpg"></img>


    8 years ago on Step 3

    My wife showed me the best way to cook ground beef for this type of recipe, we boil it, comes out perfectly done and once you drain it all the fat and grease is gone.

    3 replies

    Reply 8 years ago on Introduction

    I have done that for decades and also get the best ground meat I can. Friends tell me I'm crazy spending more, but when I cook a pound of 97% or 98 % ground sirloin I have nearly a pound of cooked meat with little having gone to fat. It taste much better too in my opinion. As lean as it is the water is not really needed, but when doing meat for something like tacos, cooking in water makes the meat fall apart easily. No big chunks to chop up.


    Reply 8 years ago on Step 3

    We don't completely boil it but we do Put a cup of hot water in at the end of the browning and it pulls out the grease. Then when you drain the meat it takes the grease out but leaves all the flavor.


    7 years ago on Introduction

    I know it's been awhile since you posted this recipe; but, I wanted to say that it became a family favorite from the first baking and all of my grown children now make it for their families as well. Thank you for posting it.


    9 years ago on Introduction

    Can't say I approve of your choice in sustenance, but this is an EXTREMELY well made instructable.


    10 years ago on Introduction

    Hello dinner tonight! We used to make a kind of taco dip that incorporated all the ingredients and cooked in a bowl, but it more or less was a bowl of grease at some point, not to mention having to find taco seasoning without MSG. This looks far better, though. Also, when (or if) you cook it with veggies, does it soften them significantly?

    3 replies

    Reply 10 years ago on Introduction

    The way this is done there is hardly any grease at all. What grease remains after I rinse it off is usually baked off in the oven. But by no means is it dry! I normally don't concern myself with MSG. I know that it's bad and that I should, but living on a limited budget means buying whatever is the cheapest. In this case, the name-brand seasoning was on sale so I got to use the kind I like. To be honest, I've never cooked it with fresh veggies. My boys are really picky and won't eat them. I just use salsa, which is already fairly soft. If you decide to use veggies, let me know how it turns out. I might end up putting some fresh veggies in my pieces and leaving it out of theirs. Also, thanks for the comment!


    Reply 9 years ago on Introduction

    I know what you mean about the picky eaters - to add some veggies in a covert kind of way, shred some carrots and zucchini, and add them when the meat is about halfway done (so they cook down and get nice and soft - this way kids will never know!). Then continue with the recipe as is, and it's a great sneaky veggie.


    9 years ago on Introduction

    I wanted to make it a little fancy for some friends, so I just topped the regular taco meat with the cheese, and then some veggies on top of the dough. I filled the bell pepper with some sour cream, and the crowd went wild.


    9 years ago on Step 3

     That is freaky I was watching that in another tab while reading this. (the wall)