Taco Meatball Ring
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 16
- 2 tablespoons water
- 1/2 pound ground beef
- 1/2 cup sliced ripe olives
- 2 cups cheddar cheese shredded , divided
- 4 tablespoons taco seasoning
- 2 tubes refrigerated crescent rolls
- 1/2 medium head iceberg lettuce shredded
- 1 medium tomato chopped
- 4 green onions sliced
- 2 jalapeno peppers sliced
- Carbohydrate 2.0672475004008 g
- Cholesterol 27.9560711865207 mg
- Fat 9.54153789562665 g
- Fiber 0.859512478495011 g
- Protein 6.75461617575295 g
- Saturated Fat 4.89450102173284 g
- Serving Size 1 1 (68g)
- Sodium 204.641512239454 mg
- Sugar 1.20773502190579 g
- Trans Fat 1.22948618678701 g
- Calories 120 calories
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, at 400(F) deg; for 12 minutes or until meat is no longer pink. Drain meatballs on paper towels. Reduce heat to 375(F) deg;. Arrange crescent rolls on a greased 15-in. 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 for 15-20 minutes or until rolls are golden brown. Transfer to a serving platter. Fill the center of the ring with lettuce, tomato, onions, olives, jalapenos, remaining cheese, and sour cream and salsa if desired.
