Taco Ring

One of my favorite college meals that I adapted for the Dutch Oven. Tasty, easy to add veggies to, and great for packed lunches. Enjoy!

Feeds 2-4 people (I recommend doubling the recipe)

Ingredients

Taco Ring

-1/2 lb ground beef

-1 package crescent rolls

-1/8 Cup Grated Cheddar Cheese

-Taco Seasoning (to taste)

-1 T Water

Add-ons

-Shredded Lettuce

-Diced Tomato

-Olives

-Sour Cream

Instructions

1. Heat 30 coals

2. Brown ground beef in skillet or Dutch Oven lid over 25-30 coals until fully cooked.  Mix in water, taco seasoning, and cheese. Set aside. 

3. Place covered Dutch oven on coals (12 on bottom, 16 on top) to preheat.

4. In a pie tin (or similar pan that fits inside the Dutch Oven), lay out crescent roll dough with about 2 inches of the wide end on the pie tin, small ends pointing out like a sun. Wide ends will overlap by an inch or two. Use a spoon or your fingers to press down the overlapping dough.

5. Spoon 1-2 Tablespoons of meat mixture onto the wide portion of each crescent roll. Fold narrow ends over the meat, and then back towards the outside of the pie tin. It should look like a stuffed crescent roll. You may need to press the free end of the folded crescent roll underneath the stuffed portion and pinch to seal. 

6. Place pie tin on rocks in Dutch Oven so that it is not directly touching the bottom. Cover and let it cook for 25 minutes. Note that you will need to add a few minutes if you check and look before it is done.

7. Once the top of the rolls are golden, remove the pie tin and enjoy with the recommended toppings! The lettuce, olives, and tomato can be placed in the middle of the Taco Ring for a nice presentation.