Taco Meatball Ring

Prep: 20 min.
Cook: 30 min.
Yield: 16 servings

2 C. (8oz) shredded cheddar cheese, divided
2 T. water
2 to 4 T. taco seasoning
1/2 lb. ground beef
2 tubes refrigerated crescent rolls
1/2 medium head iceburg lettuce, shredded
1 medium tomato, chopped
4 green onions, sliced
1/2 C. sliced ripe olives
2 jalapeno peppers, sliced
Sour cream and salsa, optional

In a large bowl, combine 1 C. cheese, water and taco seasoning. Crumble beef over mixture and mix well. Shape into 16 balls.
Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400 for 12 minutes or until meat is no longer pink. Drain meatballs on paper towels. Reduce heat to 375.
Arrange crescent rolls on a greased 15-in. pizza pan, forming a ring with pointed ends facing the outer edge of the pan and wide ends overlapping.
Place a meatball on each roll; fold point over meatball and tuck under wide end of roll (meatball will be visible). Repeat. Bake for 15-20 minutes or until rolls are golden brown.
Transfer to a serving platter. Fill the center of the ring with lettuce, tomato, onions, olives, jalapenos, remaining cheese, and sour cream and salsa if desired.

*Taste of Home*