Taco Ring

published May 8, 2022
Taco Ring Recipe

This dinner is perfect for when you can't decide between having tacos or pizza.

Serves6 to 8

Prep15 minutes

Cook35 minutes

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a large, round, ring-shaped croissant, stuffed with taco meat, with shredded lettuce, sour cream, jalapeño's, and sliced black olives piled in the center
Credit: Kristina Vänni

A taco ring is everything your family loves about taco night and pizza night — all rolled into one. Seasoned ground beef filling and taco toppings come together in a soft and tender ring-shaped dough that is reminiscent of pizza. It’s a playful dinner that’s sure to be a hit.  

The best part about this taco ring is it can be customized to everyone’s tastes and preferences. If someone likes it spicy, they can top their slice with pickled jalapeño slices. If someone else prefers things a bit milder, a dollop of guacamole or sour cream does the trick.

What Is a Taco Ring?

A taco ring is a family friendly dinner that is fun to both make and eat. Seasoned taco meat is used as a filling for a dough ring that is then baked and cut into slices. Each slice can be topped with your favorite taco toppings like pico de gallo, sour cream, or guacamole.

Credit: Kristina Vänni

What Dough Do I Use to Make a Taco Ring?

Refrigerated crescent roll dough is best for making a taco ring because the triangle-shaped dough forms the perfect ring when laid out into a circle.

How to Serve a Taco Ring

A taco ring can be served with any or all of your go-to taco toppings. Fill the opening in the center with shredded lettuce, along with your choice of pico de gallo, guacamole, sour cream, and more. Everyone can scoop up some of their favorite toppings along with a slice of taco ring. Any additional toppings can be served on the side as well.

Taco Ring Recipe

This dinner is perfect for when you can't decide between having tacos or pizza.

Prep time 15 minutes

Cook time 35 minutes

Serves 6 to 8

Nutritional Info


  • 1 pound

    lean ground beef

  • 1/2 cup

    plus 1 teaspoon water, divided

  • 1 (1-ounce) packet

    taco seasoning, or 3 tablespoons homemade

  • 4 ounces

    cheddar cheese, shredded (1 cup)

  • 2 (8-ounce) cans

    refrigerated crescent rolls

  • 1

    large egg

  • 1/4 medium head

    iceberg lettuce

  • 1/2 cup

    pico de gallo

  • 1/2 cup


  • 1/2 cup

    sour cream

  • 2 tablespoons

    sliced black olives

  • 2 tablespoons

    pickled jalapeño slices


  1. Arrange a rack in the middle of the oven and heat the oven to 375ºF. Line a rimmed baking sheet or cookie sheet with parchment paper.

  2. Heat a large skillet over medium heat. Add 1 pound lean ground beef and cook, breaking the meat up with a wooden spoon, until no longer pink, 6 to 7 minutes. Add 1/2 cup of the water and 1 packet taco seasoning, and stir to combine. Simmer until slightly thickened, 1 to 2 minutes.

  3. Remove the pan from the heat and let cool for 10 minutes. Meanwhile, shred 4 ounces cheddar cheese on the large holes on a box grater (about 1 cup).

  4. Unroll 2 cans refrigerated crescent rolls and separate into 16 triangles. Arrange the triangles on the baking sheet in a ring shape so the short side of the triangles are on the inside and the tips point outwards (they will hang off the baking sheet); overlap the bottoms of the triangles to create an opening in the center about 5-inches wide; the dough ring will look like a sun.

  5. Add the cheddar cheese to the taco meat and stir to combine. Spoon the beef and cheese mixture onto the wider, bottom half of each triangle to form a mounded ring (it will look like a wreath). Do not let the mixture spill out onto the parchment paper.

  6. Working with 1 triangle at a time, fold the tip over the filling towards the center of the ring, then tuck the tip under the dough that's under the filling to mostly enclose it. Some filling will show in between the folded pieces.

  7. Place 1 large egg and the remaining 1 teaspoon water in a small bowl and whisk with a fork to combine. Brush onto the dough.

  8. Bake until the dough is puffed and deep golden-brown, 20 to 25 minutes. Let cool for 5 minutes while you prepare the toppings.

  9. Thinly slice 1/4 medium head iceberg lettuce until you have about 2 cups. Place the shredded lettuce in the opening in the center of the ring. Top with a few dollops of pico de gallo, guacamole, and sour cream. Sprinkle with 2 tablespoons sliced black olives and 2 tablespoons pickled jalapeño slices. Serve the remaining pico de gallo, guacamole, and sour cream on the side.

Recipe Notes

Storage: Leftover slices of taco ring can be refrigerated in an airtight container for up to 3 days.