I feel like all I talk about on the blog is how busy I am – probably because it’s so painfully TRUE. I feel like my life isn’t all that hectic, until I look back and realize that in the past week I’ve eaten out almost every. Single. Day.
God bless my new job for making that possible by paying me a lot more than my old one, but still: how wasteful is that?? I’ve spent so much money on not just the restaurant food, but also on the fresh veggies in my fridge that I planned to eat but then let go bad (RIP broccoli, I’m sure I’m the only one that’s going to miss you). This week, I’m vowing to get back on the horse and try to make my own food again. I’ve done pretty well so far, except for Valentine’s Day. I am not prepared to make a 3-course dinner complete with candlelight, so we’re going out somewhere instead. After all, what’s romantic about doing dishes?
If I’m looking for easy recipes to make on a busy weeknight, I look no further than this one right here. This recipe is something I grew up on, and it’s always been one of my very favorite meals. It wasn’t until I came to college that I learned that not everyone had this in their house every week! I was shocked! I quickly introduced all my friends to the beauty of taco ring, and everyone fell in love with it at once. It’s even easy to modify for vegans and vegetarians – just hold the meat and sauté some veggies with taco seasoning for a filling that’s just as flavorful!
The best part is dressing your taco ring up before you eat it. Just as if you were at a taco bar, there are a million ways to finish this simple dish. My favorite is some good old cheese, salsa, and hot sauce, but I love to add avocado and sour cream when I have them on hand, too. This stuff is so addicting and filling, you don’t even need a side dish; just pop it in the oven and voila – you’ve got dinner for the whole family!
I hope you find this recipe just as useful as I have on your busiest of nights!
Easy Weeknight Taco Ring
- 2 cans crescent rolls
- 1 lb ground turkey (can substitute beef or chicken)
- 1/2 red bell pepper
- 1/2 green bell pepper
- 1/2 red onion
- 1 clove garlic
- 1/2 - 1 packet taco seasoning
- Preheat oven to 375 degrees. Grease a flat baking sheet and lay out the crescent roll triangles in a circle, with the broad sides in the center and the points at the edge.
- In a large pan, brown the meat over medium heat. Before it's finished cooking, add the bell peppers, onion, and garlic. Cook until meat is fully done and veggies are tender, about 10 minutes.
- Drain the meat of any grease, and return pan to stove. Add in the taco seasoning, to taste (I use half a packet because I'm terrified of all the sodium packed into that tiny pouch, but feel free to pour that whole sucker on there if you're feeling frisky). Add hot sauce, if desired, and stir to coat the whole mixture.
- Spoon the mixture onto the broad sides of the crescent rolls, going around the circle until all the meat and veggies are used up. Wrap the pointed ends over the flat ends, until you have a cute lil circle of filled-to-bursting crescent pockets. Bake for 15 minutes, or until golden brown on top. Dress it up however you like, and enjoy!
- I got this recipe from watching my mom make it, so whomever it originally belonged to...sorry 'bout it.
- We're all friends here, so I can tell you my deep dark secrets: I actually never make it with the veggies inside. I just threw them in this time because I had them on hand and they were going to go bad, but this recipe works just fine without them. Trust me, it's better to have them because it makes the taco ring fuller and you can BS and make yourself believe that it's healthier, but they're not absolutely necessary.