Sunday, September 7, 2014

Taco Ring after the Taco Daze Parade

We went to the Taco Daze Parade on Saturday afternoon. The theme this year was the Roaring 20s. Some of the people and horses were dressed up and decorated to reflect the theme, while others were familiar sites from past years.

The Lions always have a big float at the parade and are one of the first floats to start the event.

About midway in the parade, the gnome appears:

It's a Swedish community, so the parade wouldn't be the same without the gnome.

Towards the end of the parade is what we look forward to: the horses. One group was decorated with a patriotic theme.

Another set of horses had the 1920s theme with pretty feathers and decorations around their faces and on their manes.

Every year that we see the miniature horses and carts, we think that it would be good to get a cart so that Hoss can go out on walks and explore the area a bit. Bailey would probably like to go too, but would need a larger cart.

When we came home, I made a taco ring. This recipe appeared on my Facebook feed a couple of times, and I've been wanting to try it since. Taco Daze seemed like a great day to try this recipe.


2 crescent roll tubes
1 pound ground beef
1 packet of taco seasoning
1 1/2 cups grated cheddar cheese (divided)
Shredded lettuce
1 or 2 diced tomatoes depending on size
1/2 small can sliced olives
Sour Cream


Separate the crescent pastry and lay out in a circle, pointed ends out on a foil lined pizza pan, sprayed very lightly with cooking spray. Use some of the leftover crescent rolls to to make the center a bit thicker as this will hold the meat.

Brown meat in a frying pan until no longer pink. Drain fat and add taco seasoning as directed on package, reducing the water to a scant 1/3 cup. Drain excess liquid from meat.

Spread meat mixture in a circle inside the crescent rolls, then sprinkle 1 cup of the cheese over the meat.

Pull crescent roll points over meat and cheese and tuck in.

Bake at 350 degrees until pastry is golden brown (about 30 minutes).

Add remaining 1/2 cup of cheese, chopped lettuce, tomato, black olives, and jalapenos (if using), into the middle of the ring, then add a few dollops of sour cream if desired, before serving.

As a side note, the ring I made puffed up quite a bit. I think you need to make the center ring quite large in order to have a space for lettuce, tomatoes, and cheese.

Regardless, everyone enjoyed the taco ring and wants to have it again. Although this will (most likely) become an annual tradition, I may just have to make this recipe more often since it's so easy and delicious!

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