This impressive Taco Ring is a fun, crowd-pleasing dish that transforms familiar taco flavors into an eye-catching ring. Made with flaky crescent roll dough wrapped around a savory filling of taco-seasoned ground beef, black beans, corn, salsa, and shredded cheddar, it bakes into a golden, shareable centerpiece perfect for parties or Taco Tuesday. A bowl of guacamole or salsa placed in the center completes the presentation, while customizable toppings like sour cream, lettuce, tomatoes, and olives allow each person to tailor their slice. Despite its elaborate appearance, it’s surprisingly easy to assemble and perfect for feeding a group.

Ingredients (Yields 16 servings)

• 1 pound ground beef
  
  

• 1 packet taco seasoning mix (or 3 tbsp homemade seasoning)
  
  

• ½ cup salsa
  
  

• ½ cup water
  
  

• ½ cup corn (fresh, frozen, or canned)
  
  

• ½ cup black beans, drained
  
  

• 2 cans crescent rolls
  
  

• 1½ cups shredded cheddar cheese
  
  

• 1 egg
  
  

• 1 tablespoon water (for egg wash)
  
  

• Optional taco fixings: shredded lettuce, diced tomatoes, black olives, sour cream, sliced green onions, guacamole, etc.
  
  

Directions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
   
   

2. In a large skillet over medium-high heat, cook the ground beef until no longer pink. Drain well to prevent greasiness.
   
   

3. Add taco seasoning, ½ cup water, salsa, corn, and black beans. Simmer until the liquid evaporates.
   
   

4. Cool the taco meat in the refrigerator for 20–30 minutes to avoid soggy dough.
   
   

5. Using a small bowl (3–4 inches) as a guide, arrange crescent roll triangles in a circle on the sheet, overlapping the short sides to form a ring.
   
   

6. Stir cheese into the cooled taco mixture, then spoon it onto the inner half of the dough ring.
   
   

7. Fold each triangle over the filling and tuck the ends underneath. Gently reshape into a circle if needed.
   
   

8. Beat the egg with 1 tablespoon water and brush over the dough to create a golden crust.
   
   

9. Bake for about 25 minutes, covering with foil near the end if browning too fast.
   
   

10. Let cool 5–10 minutes. Drizzle a bit of watered-down sour cream on top, and garnish with taco fixings. Place a bowl of salsa, guacamole, or lettuce/tomato mix in the center, slice, and serve. 

Nutrients (per serving, ≈1 slice of 16)

• Calories: 234 kcal
  
  

• Protein: 9 g
  
  

• Fat: 16 g
  
  

• Carbohydrates: 15 g
  
  

• Saturated Fat: 7 g
  
  

• Polyunsaturated Fat: 2 g
  
  

• Monounsaturated Fat: 4 g
  
  

• Trans Fat: 0.4 g
  
  

• Cholesterol: 41 mg
  
  

• Sodium: 565 mg
  
  

• Potassium: 137 mg
  
  

• Fiber: 1 g
  
  

• Sugar: 4 g
  
  

• Vitamin A: 378 IU
  
  

• Vitamin C: 2 mg
  
  

• Calcium: 86 mg
  
  

• Iron: 1 mg