Silly WordPress was acting like a fool yesterday and was running as slow as a snail. Therefore, this recipe is hitting the web a day later than I would have liked but it’s here nonetheless. Speaking of snails, I tried one for the first time last Saturday night at dinner. I didn’t hate it. It’s definitely not something I’d order but if it was in front of me, I’d give it another go. You should see me when I’m trying a food for the first time. I hesitantly move the item closer to my face like it’s toxic. I always give it a quick sniff because if I don’t like the smell, chances are I’m not going to like the taste. Once it’s marinating inside my mouth, my uncontrollable facial expressions will immediately let you know whether I’m fond of what I just ate or completely disgusted.
One food that always gets a positive head nod up and down, closed eyes and a long “mmmmm” is mexican food. I’m addicted. It’s possible if you cut my finger, I’ll spill out queso. In college, my best friend and I would eat at Monterrey’s before class every week. We ordered the same thing every time and left with our bellies full and our hair smelling like fajitas.
My office is located directly across the street from a mexican restaurant. It’s a curse and a blessing rolled in one big tortilla. It’s a daily temptation and I strategically try to convince myself with all sorts of excuses to eat there regularly. ”It’s cheap!” ”It’s healthy. It comes with beans and rice!” ”They have Coca-Cola in a styrofoam cup!” No joke. I sometimes pick where I eat lunch based solely on if that establishment serves their beverages in a styrofoam cup or not. The quality and standard of the receptacle a restaurant uses for their beverages is very important to me because I’m the queen of the “Can I have a to-go cup?”
If you crave mexican food on a monthly, weekly or daily basis like me, this recipe will have you shaking your maracas and screaming “Muy Bueno!” My mom discovered this recipe while I was in high school and it’s been a staple in my collection ever since. It’s super simple to make and oh so tasty. Here’s an incredibly important recommendation, become familiar with Jack’s Salsa. I don’t know what Jack is doing but he’s doing it right. That boy sure does know how to make some kick butt salsa. So here’s the plan. Go pick up some Jack’s Salsa, whip up this Taco Ring and have a mexican fiesta at your house tonight!
1. 1lb. Ground Beef
2. Packet of Taco Seasoning
3. 1 Can of Crescent Rolls
4. 1 Can of Black Beans
6. Shredded Cheese
7. Desired Toppings (Lettuce, Tomato, Sour Cream, etc.)
1. Preheat your oven to 350 degrees.
2. Brown ground beef and drain grease.
3. Stir in water (according to packet instructions) and taco seasoning.
4. Unroll crescent rolls and separate. Arrange triangles in a circle on a round baking stone or baking pan with wide ends overlapping in center and points toward the outside.
5. Scoop meat mixture evenly onto widest ends of dough at center of ring. Top with black beans, salsa and cheese. Bring points in and over and tuck underneath the wide end.
6. Bake for 10 – 12 minutes or until golden brown.
7. Garnish with sour cream, tomatoes, lettuce or other toppings.