Ingredients:
Prep time: 20 min. Cook time: 25 min. Total time: 45 min. Servings: 8
- 1 lb ground beef (or 2 cups shredded cooked chicken)
- 1 (4 ounce) can chopped green chilies
- 1 (1 1/4 ounce) package lawry's taco seasoning (or homemade)
- 2 tablespoons water
- 1 cup shredded cheddar cheese (or taco blend)
- 1/4 cup crushed tortilla chips
- 2 (8 ounce) packages refrigerated crescent dinner rolls
- 1 medium bell pepper
- 1 cup salsa
- 1/2 teaspoon fresh squeezed lime juice
- 1 teaspoon finely chopped fresh cilantro
- 3 cups shredded lettuce
- 1 medium tomato, chopped
- 1/4 cup chopped red onion
- 1/2 cup sliced black olives
- sour cream
Optional Garnishes
Directions:
1. Cook ground beef in a large skillet over medium to medium-high
heat until browned, about 8-10 minutes (drain any excess fat).
2. Add the chopped green chilies, seasoning mix, shredded cheese and
water; mix thoroughly. Remove from heat.
3. Preheat the oven to 375 degrees F.
4. Unroll crescent dough onto a work surface and sprinkle with the
crushed tortilla chips; press down gently. Separate into about 16
triangles.
5. Arrange triangles chip side down in a circle on a 12 or 13-inch
round pizza pan (or baking stone), with wide ends overlapping in center and
points toward the outside. (The open circle in the middle should be 5"
diameter).
6. Lightly press wide ends together to form a smooth wide base for
the filling.
7. Spoon meat filling evenly over wide ends of triangles. Bring
points of triangles up over filling and tuck under wide ends of dough at center
of ring. The filling will be visible.
8. Bake 20-25 minutes or until golden brown.
9. To Garnish:
10. Mix together the salsa with a squeeze of fresh lime juice and a
teaspoon of chopped cilantro. Scoop out the bell pepper and fill with salsa
mixture. Place into center of ring.
11. Arrange the lettuce, tomato, onion and sliced olives around the
pepper centerpiece. Garnish with sour cream.
12. To serve, cut into slices and serve with desired garnishes.
Enjoy!
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