Taco Meatball Ring

LaMoine Christian Camp Cookbook

Who: LaMoine Christian Camp
Cost: $15 for 1, $25 for 2, includes shipping
Details: Soft-backed, spiral bound
Pages of recipes: 171
Send checks to: LaMoine Christian Service Camp & Retreat Center, Attn: Doug Hamer, 2760 E. County Rd. 1600, Tennessee, IL 62374 or call 217-654-2238.

Taco Meatball Ring


  • 2 c. (8 oz) shredded Cheddar cheese divided
  • 2 T. water
  • 2-4 T. taco seasoning
  • 1/2 lb. ground beef
  • 2-8 oz. tubes refrigerated crescent rolls
  • 1/2 head iceberg lettuce shredded
  • 1 med. tomato chopped
  • 4 green onions sliced
  • 1/2 c. sliced ripe olives
  • 2 sm. jalapeno peppers seeded and sliced
  • Sour cream and salsa optional


  • In a bowl, combine 1 cup cheese, water and taco seasoning.
  • Add beef and mix well.
  • Shape into 16 balls.
  • Place 1 inch apart in an ungreased 10x15x1" baking pan.
  • Bake uncovered at 400 degrees for 12 minutes, or until meat is no longer pink.
  • Drain meat balls on paper towels.
  • Reduce heat to 375 degrees.
  • Arrange crescent rolls on a round stone or a greased 15" pizza pan, forming a ring with narrow ends facing the outer edge of the pan and wide ends overlapping.
  • Place a meat ball on each roll; fold point over meat ball and tuck under wide end of roll (meat balls will be visible).
  • Bake for 15 to 20 minutes, or until rolls are golden brown.
  • Fill the center of the ring with lettuce, tomato, onions, olives, remaining cheese, sour cream, jalapenos and salsa, if desired.