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Tex-Mex Cheese Ball

This cute post The Perfect Fall Cheese Ball – Family Fresh Meals caught my eye and I pinned it on Pinterest.  Unfortunately I didn’t get around to making it until December and no longer was a pumpkin cheese ball necessary.  I am more than glad I made this Tex-Mex Cheese Ball.  It was a huge hit for my birthday and all my company enjoyed it.

I made the cheese ball the day before to save some time the next day at the party.  I even crushed my Doritos and kept them in a sealed bag to just roll and go the next day.  As I was making it we had a few extra friends visiting us and helping me with the cooking.  One of the little girls told me it was going to be “the hit of the party” it was so good.

Making half the recipe next time would probably work.  Even with my large crowd we ended up with a bunch of leftovers.  Although we ate it for snack the next few days.  We also used the leftovers to spread inside some chicken quesadillas which turned out great.

Tex-Mex Cheese Ball:

  • 16 oz. cream cheese, softened
  • 2 cup shredded cheese (I used mexican blend)
  • 3 Tbs onions, minced
  • 3 Tbs salsa, your favorite kind
  • 1 tsp cumin
  • 1 1/2 cup nacho cheese chips, crushed

In a stand mixer combine all ingredients but the chips.  Mix until creamy and combined.

Lay a large piece of plastic wrap on the counter and scoop the mixture into a mound in the center.

Wrap up the ball tightly and chill at least 2 hours in the refrigerator.

When ready to serve roll in the crushed chips.

We served ours with tortilla chips and wheat crackers.  Celery and carrots would also be very good.


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Taco Crescent Ring

Taco RingThere is a huge brand out there that came out with this Taco Crescent Ring at least 15 years ago.  Well I am still making it but I have my version.  It is easy and looks fancy plus both Mr.Picky and the kids eat it up with smiles on their faces.  It is not by any means healthy or by scratch.

I happen to have bought a box of 5 cans of crescent rolls as a treat to create what I felt necessary.  This is not a usual purchase and I know they are loaded with all kinds of junk.  Sometimes my stomach feels the need to eat some junk and doesn’t care what my brain or body want.

I was in need of a quick dinner and had everything on hand.  So this recipe was prepared once again to everyone’s satisfaction.  I thawed the meat from the freezer and the rest of the ingredients are usually on hand.

Taco RingTaco Crescent Ring:

  • 2 tubes of crescent rolls
  • 1 lb. ground beef or turkey
  • 1/2 cup onion, chopped
  • 1 (16 oz.) can of refried beans (black or pinto)
  • 1 recipe of my taco seasoning or a taco seasoning packet
  • 2 cups cheddar cheese or mexican cheese blend
  • 1/2 cup water
  • tomatoes, diced
  • sour cream
  • lettuce, shredded
  • salsa
  • olives,sliced

Brown ground beef and onion in a skillet and drain any extra fat.

Add in water, taco seasoning, and refried beans.  Stir and heat until combined.  Set aside to cool slightly.

Taco Ring

On a circular baking pan or baking stone spread the crescent rolls evenly in a sun shape.  Leave a circle about 6 inches wide in the center and have the pointed end face out, overlap here needed.

I will sometimes roll or press the rolls together to get a good base for the filling if needed.

Spread the meat mixture around the circle evenly allowing about 1/2″ of room near the edge of the inner circle.

Taco Ring

Sprinkle with the cheese.

Taco Ring

Starting anywhere began folding the pointed edge of the outside triangle into the center.  Slight press or tuck under the inner circle to hold the filling together.  Not all of the filling will be covered and that is the pretty part.

Bake in a preheated oven at 375 degrees for about 20-25 minutes or until golden brown.

 

Serve with tomatoes, sour cream, lettuce, salsa, and olives to top each slice.
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