by Kelly J. Larson
This soft, breaded ring consists of ground beef taco meat surrounded with my “sixteen dinner rolls” recipe and is quite filling and gorgeous, not to mention very yummy. After it bakes, garnish the party-ready taco ring with your favorite standard toppings like lettuce, tomatoes, cheese, onions, sour cream and salsa.
Taco Ring
Taco Meat
- 1 pound ground beef
- 1 cup water
- 2 tablespoons dried onions
- 1/2 tablespoon chili powder
- 3/4 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon paprika
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/8 teaspoon crushed red pepper flakes
- 1/8 teaspoon dried oregano
Cook ground beef on medium high heat until browned. Drain off excess fat. Add all the spices and water and cook until the water has evaporated and cooked into the meat. Refrigerate until dough is ready.
Sixteen Dinner Rolls
Prepare SIXTEEN DINNER ROLLS ingredients in Kitchen Aid mixer, allowing dough to rise about two hours before assembling taco ring.
1 tablespoon dry instant yeast (SAF)
After mixing dough in the stand mixer, cover it with a plate to let it rise. After dough has risen about two hours, turn it out onto floured surface and roll into a large circle, about 18 inches in diameter. Use a pizza cutter to cut 16 slices, or triangles. Arrange onto a large baking stone leaving an opening in the center about six inches wide, overlapping the small edges of the triangles.
Flatten the dough down slightly, then heat the taco meat for one minute. Spread meat into a circle over the dough.
Pull tips of the triangles from over the edges and bring each one toward the center of the ring.
Tuck each end into the dough in the middle of the ring. Bake in a preheated oven at 400 F degrees for about 16 minutes.
Add toppings to center of the baking stone and serve with salsa.
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