Chicken Taco Ring Recipes

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix water and taco seasoning mix into ground beef; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until water is evaporated, 10 to 15 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Mix ground beef mixture, 1/2 of the Cheddar cheese, and 1/2 of the sour cream together in a bowl.
• Roll crescent roll dough out onto a baking stone in the shape of a sunflower, with the triangle points pointing outward. Spread ground beef mixture onto dough in a circular shape. Wrap pointed end of dough around the beef mixture, sealing to the other end of dough making a ring-shape.
• Bake in the preheated oven until golden brown, about 25 minutes. Serve alongside the remaining Cheddar cheese and sour cream.

Steps:

• Cook chicken breasts. Cool and dice into ½ inch pieces.
• Combine chicken, taco seasoning, and cheese in a bowl and mix.
• Microwave 2 min., until cheese melts.
• Add salsa (½ of the sour cream may be added at this time) and mix well.
• To assemble ring: Unroll the crescent rolls and separate into 16 triangles. Arrange triangles in a circle on a cookie sheet or pizza pan (I lightly spray with Pam) with the wide ends of triangles overlapping towards center of pan and points hanging over edge of pan. (There should be about a 7 - 10 inch opening in center of pan).
• Scoop the meat mixture evenly onto the widest end of the triangles. Bring points up over the filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered)
• Bake 20-25 minute @ 375 or until golden brown.
• Serve with sour cream and/or salsa.

Steps:

• Preheat the oven to 425 degrees F. Spray a 15-inch round metal pizza pan with nonstick cooking spray. Place a 4-inch round ovensafe bowl or ramekin in the middle of the pan.
• Whisk the cream cheese and Buffalo sauce together in a medium bowl until smooth. Fold in the chicken and scallion whites. Divide the chicken mixture among the taco shells and sprinkle with the mozzarella. Arrange the taco shells on the prepared pizza pan in a circle around the bowl so they look like the rays of the sun. Drape a slice of Cheddar over each taco (the slices will overlap slightly). Bake until the cheese is melted and the taco shells are light golden brown, about 8 minutes.
• Meanwhile, toss the cilantro, carrots, celery, celery leaves, scallion greens, lime juice, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl.
• Top each taco with some of the salad and drizzle with ranch dressing and more Buffalo sauce. Fill the bowl in the middle with ranch dressing for dipping.

Steps:

• Rub the marinade all over the chicken pieces. Place in a bowl, cover and refrigerate at least 1 hour or as long as overnight. Preheat the oven to 350/. Lift the chicken pieces from the marinade and transfer to a roasting pan. Roast for about 40 minutes, or until the meat easily pulls away from the bone. Set the chicken aside to cool and pour the cooking juices from the pan into a bowl or cup.
• Refrigerate the juices so that the fat rises to the top. When the chicken is cool, remove and discard the skin, if desired, and bones and cut or shred the meat into bitesized pieces. Refrigerate the chicken if you do not plan to use it right away. When you are ready to make the tacos, skim off and discard the fat which has risen from the cooking juices, and use the brown cooking liquid which remains to reheat the chicken in a low oven.
• Dip a corn tortilla in some water and shake off the excess. Toast one at a time in a nonstick pan over medium heat for about 1 minute on each side. Wrap in a towel to keep warm while you dip and heat the remaining tortillas.
• For each taco, stack 2 tortillas. Divide the warm chicken and place on top. Top with Salsa Fresca, sliced avocado, and chopped cilantro.
• Combine 1/3 cup of the orange juice, the achiote paste, jalapenos, garlic, peppercorns and salt in a blender or food processor. Puree until the peppercorns are completely crushed. Add the cilantro and the remaining 1/3 cup orange juice and puree until smooth.
• In large bowl combine all ingredients and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small piece of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack.
• Divide the dough into 24 golf ball size pieces for tacos and 12 large balls for quesadillas. Place on a platter and cover with a damp towel. Line a tortilla press with 2 sheets of plastic cut from a plastic freezer bag or other heavy duty plastic bag.
• Heat a dry cast iron skillet, or non-stick pan until moderately hot. Flatten each ball of dough in the tortilla press, then remove the plastic from the top and, holding the tortilla with your fingertips, peel off the bottom sheet. Lay the tortillas one by one on the skillet and cook about 30 to 45 seconds per side, pressing the top of each tortilla with your fingertips to make it puff. Place the hot tortillas on a towel.
• When they are still warm but not hot, stack and wrap in a towel. Serve immediately or let cool, wrap well in plastic or a plastic bag and store in the refrigerator up to a week.
• In a mixing bowl combine all the ingredients. Stir and toss well. Store in a covered container in the refrigerator no more than 1 day.

Steps:

• Preheat the oven to 350˚F (180˚C).
• In a large skillet over medium heat, heat the olive oil. Add the onion and cook, stirring occasionally until caramelized, about 10 minutes. Add the red bell pepper and jalapeño. Cook until softened, about 3 minutes.
• Add the ground beef, breaking apart with your spoon, and mix into the other ingredients. Add the taco seasoning and the lime juice. Mix thoroughly, cover, and refrigerate until ready to use.
• On a cutting board, place the stack of tortillas. Cut off two round sides of the tortillas, leaving a 4-inch (10-cm) wide middle section. Cut the middle section in half vertically.
• Generously spray a bundt pan with nonstick spray.
• Place the middle strips of tortilla in the bundt pan in a fanning pattern. Each tortillas strip should slightly overlap the previous strip. Sprinkle half of the cheddar cheese on top of the tortillas.
• Spread half of the ground beef mixture on top of the cheese.
• Place a third of the round strips of tortilla on top of the ground beef mixture in a fanning pattern. Sprinkle half of the Monterey Jack on top of the tortillas. Sprinkle the tortilla chips on top of the cheese.
• Place another third of the round strips of tortilla on top of the chips in a fanning pattern. Sprinkle the rest of the cheddar cheese on top of the tortillas. Spread the rest of the ground beef mixture on top of the cheese. Sprinkle the rest of the Monterey Jack on top of the ground beef mixture. Place the rest of the tortillas on top of the cheese in a fanning pattern.
• Bake for 45 minutes until crispy and browned.
• Let cool for 20 minutes.
• Place a plate on top of the bundt pan, and invert the ring onto the plate.
• Slice and serve with salsa.
• Enjoy!

Steps:

• Cook ground beef in large skillet over medium heat 7-9 minutes or until beef is no longer pink; drain.
• Remove pan from heat.
• Stir in taco seasoning mix, cheese and water.
• Preheat oven to 375°F.
• Unroll crescent dough; separate into triangles.
• Arrange triangles in a circle on Classic Round Pizza Stone with wide ends overlapping in center and points toward outside. (There should be a 5 inch diameter opening in center.) I use my Pampered Chef pizza stone, but any flat round pan should work--perhaps even a pizza sheet, but I'd spray it with Pam before adding the crescent rolls.
• Scoop meat mixture evenly onto widest end of each triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered).
• Bake at 20-25 minutes or until golden brown.
• Shred lettuce and chop tomato, onion, olives, and bell pepper (if desired).
• If you want to do something fancy, scoop out a bell pepper and fill with salsa and put into center of ring.
• Add your toppings to top of ring and finish with more shredded cheese and sour cream.
• This is great with a salad.

Steps:

• Preheat the oven to 350˚F (180˚C). Grease a bundt pan with nonstick spray.
• Invert a 3-inch (8-cm) diameter bowl in the center of two tortillas. Use a knife to cut around the bowl and discard the centers.
• Invert a 2-inch (5-cm) diameter bowl in the center of two tortillas. Use a knife to cut around the bowl and discard the centers.
• Invert a 1½-inch (4-cm) diameter bowl in the center of one tortilla. Use a knife to cut around the bowl and discard the center.
• Heat the oil in a medium skillet over medium-high heat. Add the bell peppers and sauté until softened, about 5 minutes. Add the onion and toss to combine.
• Add the chili powder, cumin, garlic powder, and salt. Toss to combine.
• Add the chicken and cook until the onions are translucent and the chicken is warmed through.
• Place one of the tortillas with the 3-inch (8-cm) hole on the bottom of the greased bundt pan. Arrange a layer of cheddar cheese slices around the tortilla.
• Stack the second tortilla with a 3-inch (8-cm) hole over the cheese layer. Top the tortilla with half of the fajita mixture.
• Layer one of the tortillas with a 2-inch (5-cm) hole on top of the fajita layer. Top with a layer of Pepper Jack cheese.
• Layer the second tortilla with a 2-inch (5-cm) hole on top of the Pepper Jack layer. Add the remaining fajita mixture.
• Layer the tortilla with a 1½-inch (4-cm) hole and top with the remaining cheddar and Pepper Jack.
• Layer the last tortilla on top of the last cheese layer.
• Cover the top of the bundt pan with a 12-inch (30 ½-cm) round cake pan or aluminum foil and bake for 45 minutes.
• Let cool for at least 30 minutes.
• Invert the bundt pan onto a cutting board.
• Slice the Chicken Fajita Party Ring and top with sour cream. Serve with guacamole.
• Enjoy!