Categories: Ground Beef, Main Dish, Tex-Mex

Ingredients

• 2 cups shredded cheddar cheese , divided
• 2 tablespoons water
• 2 -4 tablespoons taco seasoning
• 1/2 lb ground beef
• 2 (8 ounce) packages refrigerated crescent dinner rolls
• 1/2 head iceberg lettuce , shredded
• 1 medium tomato , chopped
• 4 green onions , sliced
• 1/2 cup sliced ripe olives
• sour cream
• 2 small jalapeno peppers , seeded and sliced
• salsa

Directions

1. In a bowl, combine cheese, water, and taco seasoning; crumble meat over mixture and mix well.

2. Shape into 16 meatballs; place 1 inch apart in an ungreased 15 × 10 inch baking pan.

3. Bake, uncovered, in a preheated 400° oven for 12-15 minutes or until meat is no longer pink.

4. Drain meatballs on paper towels.

5. Decrease oven temperature to 375°.

6. Unroll crescent roll dough and separate into triangles; place triangles on a 14-inch pizza pan, forming a ring with pointed ends facing outer edge of pan and wide ends overlapping.

7. Lightly press wide ends together.

8. Place a meatball on each roll, fold point over meatball and tuck under wide end of roll (meatballs will be visible).

9. Bake for 15-20 minutes or until rolls are golden.

10. Fill center of ring with the lettuce, tomato, onions, olives, remaining cheese, sour cream, jalapenos, and salsa, if desired.

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