Taco Ring & Gooey Butter Cake

I’ve been studying most of the day (ooooooooo my brain hurts!) and I need something quick for dinner.  I saw this on Pinterest and knew I had to try it.

tacoringcrescentroll

Baked Taco Ring

Ingredients:
1 lb. ground beef
1 package (1.25 oz) taco seasoning mix
1 c. (4 oz) shredded cheddar cheese
2 tbsp water
2 8-oz packages refrigerated crescent rolls
1 medium green bell pepper
1 c. salsa (optional)
3 c. lettuce, shredded (we used more — ¾ a head)
1 medium tomato, diced
¼ c. onion, chopped
½ c. pitted ripe olives
sour cream

Directions:
–Preheat oven to 375°. Brown the ground beef, then drain. Add taco season and simmer

–Unroll the crescent dough; separate into triangles. Arrange triangles in a circle on a pizza pan with the wide ends toward the center of the pan, overlapping each other. It will look like a large sun with the points hanging half off the pan. There should be a 5 or 6 inch opening in the center.

–Spoon the meat mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough. (Filling will not be completely covered).

–Bake 18-22 minutes or until golden brown.

–Shred lettuce, dice tomato, onions, olives, green pepper, and whatever other items you want to put inside. Place them in center of the taco ring and use that as your toppings!

Recipe from http://www.extremesavingswithdivadesirae.com

gooeybutter

Gooey Butter Cake

For the crust:

  • 1 box of yellow cake mix
  • 1 stick unsalted butter
  • 2 eggs

Mix well, and spread into a 9×13 cake pan.  It will be very stiff. Don’t expect it to be like normal cake batter

For the topping/filling:

  • 1 8 oz pkg cream cheese (room temp)
  • 2 eggs
  • 1 tsp vanilla
  • 4 cups confectioner’s sugar

Mix well and pour onto the crust you prepared above.

Bake at 350 for 40-45 minutes. Cool completely before cutting.

My brother-in-law, Chuck LOVES this cake! I have made so many through the years that I memorized the entire recipe.  Love ya, Chuckie!

100_0789

 

Meet Chuck

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