Tuesday, March 24, 2009

Taco Meatball Ring

As promised here is the taco meatball ring recipe. Of course make sure that if you are following Weight Watchers that you take a small portion and double up on the lettuce and tomatoes.
2 cups of shredded cheddar cheese
2 tbsp. water
4 tbsp. of taco seasoning
1/2 lb of ground beef
2 tubes of refrigerated crescent rolls
1/2 medium head iceberg lettuce, shredded
2 small tomatoes
1 onion chopped
1 cup of black olives
1 cup of sour cream

In a large bowl , combine 1 cup of 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 inch pizza pan, forming a ring with pointed edge of the pan and wide ends overlapping. Place meatball on each roll; fold point over meatball and tuck under wide end of roll (meat 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, tomatoes, onions, olives, and sour cream.


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