Today’s Munchies Monday is Taco Ring! This is a very yummy recipe that’s always a hit with my kids. Hope you like it too!

Photo Courtesy of Taste of Home

1 lb lean ground beef
1 (1 ¼ ounce) package taco seasoning mix
**Use $0.60/3 Old El Paso Product Printable
1 cup shredded cheddar cheese (4 ounces)
**Use $0.50/2 Kraft Natural Shredded Cheese Product Printable
2 tablespoons water
2 (8 ounce) packages refrigerated crescent dinner rolls
**Use $0.50/2 Pillsbury Crescent Dinner Rolls from Cellfire
**Or $0.40 off three Pillsbury Crescent Dinner Rolls
1 medium bell pepper
1 cup salsa
**Use $1/2 Pace Product SS 01/22/12
3 cups lettuce , shredded
1 medium tomato
¼ cup onion , chopped (optional)
sour cream (optional)

How you make it:

1. Cook ground beef in large skillet over medium heat 7-9 minutes or until beef is no longer pink, add taco seasoning, onion and bell pepper.
2. Add the ketchup and the canned tomato sauce, cook until onion looks translucent and sauce is reduced.
3. Remove pan from heat.
4. Preheat oven to 350°F.
5. Unroll crescent dough; separate into triangles.
6. Arrange triangles in a circle on a foil lined cookie sheet or pizza stone, but any flat round pan should work even a pizza sheet, but make sure you spray it with Pam before adding the crescent rolls.
7. Scoop meat mixture evenly onto widest end of each triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered).
8. Bake at 20-25 minutes or until golden brown.
9. Shred lettuce, tomatoes and make your favorite salad as a side.
10. Add your toppings to top of ring and finish with shredded cheese and sour cream.