I’ve always tried to make Sunday’s the day we do family events with Charlie because David had to work the rest of the week, and this was the only time we were all home together.
Now, that David has started working at the Airport, he isn’t home on the weekends. This means Charlie and I spend a lot of time on the weekends eating snack food.
With me wanting to lose weight its time I bite the bullet and get back into the kitchen. I need to make dinner for Charlie and I each day.
I came to this conclusion all I have been thinking of this week is making a dish called Taco Ring from Pampered Chef.
Pampered Chef Makes Sunday Dinners Pop.
I picked up all the ingredients I needed for dinner this evening. If you haven’t had a chance to try out Taco Ring from Pampered Chef, then I would like to ask you to reach out to Deborah Edmunds.
A consultant who can help you find dinner recipes as well as the utensils you would need to create the meals your making including this delicious dish.
TACO RING
THIS MEAT-FILLED PASTRY RING HAS BEEN A PAMPERED CHEF FAVORITE FOR YEARS.
INGREDIENTS
- 1½ lb (700 g) lean (90%) ground beef
- One pkg (1–1.25 oz/30–35 g) taco seasoning mix
- 1¾ cups (7 oz/200 g) shredded cheddar cheese, divided
- 2 tbsp (45 mL) water
- Two pkg (8 oz /250 g each) refrigerated crescent rolls
- One egg white, lightly beaten
- Optional toppings: salsa, shredded lettuce, chopped onion and tomato, sliced olives, and sour cream
- Preheat the oven to 375°F (190°C). Cook the ground beef in a 10″ (24-cm) Skillet over medium heat for 10–12 minutes or until it’s no longer pink, breaking meat into crumbles, then drain. Transfer the beef to a Classic Batter Bowl. Stir in the taco seasoning mix, 1 ½ cups of the cheese, and water.
- Unroll the crescent dough and separate it into 16 triangles. Arrange the triangles, slightly overlapping, in a circle on a Large Round Stone with the wide ends of the triangles overlapping in the center and points toward the outside. There should be a 5″ (13-cm)-diameter opening in the center of the stone. The narrow triangle points of dough will extend off the edge of the baking stone.
- Using a Large Scoop, scoop the filling evenly over the dough in a continuous circle. Bring the points of triangles up over the filling and tuck them under the dough at center to form a ring. (Filling will show.) Brush the top with the egg white. Sprinkle with the remaining cheese. Bake for 25–30 minutes or until it is golden brown. Serve with toppings.
- Eight servings
- Nutrients per serving:
Calories 400, Total Fat 22 g, Saturated Fat 9 g, Cholesterol 45 mg, Carbohydrate 30 g, Protein 16 g, Sodium 1100 mg, Fiber 1 g
If you’re in the Dallas/ Fort Worth area, contact Deborah to discuss Pampered Chef, Deborah is looking for people to join her team. Or you could host a party and earn free supplies for your home based on the number of sales your party brings in.
Or you can join us on March 18th at the American Legion Post #655 for our Benefit Craft Show. We will be raising money to send children to State School. Deborah will have a booth at the event and I would like to ask you to make sure you take the time to come out and visit Deborah as well as the other Vendors.
Thank you,
Glenda, Charlie and David Cates
