Taco Meatball Ring

• 2 cups shredded cheddar cheese, divided
• 2 tablespoons water
• 2 to 4 tablespoons taco seasoning
• 1/2 pound ground beef
• 2 tubes (8 ounces each) refrigerated crescent rolls
• 1/2 medium head iceberg lettuce, shredded
• 1 medium tomato, chopped
• 4 green onions, sliced
• 1/2 cup sliced ripe olives
• 2 jalapeno peppers, sliced
• Sour cream and salsa, optional

1. In a large bowl, combine 1 cup cheese, water and taco seasoning. Crumble beef over mixture and mix well. Shape into 16 balls.
2. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400u0b0 until meat is no longer pink, about 12 minutes. Drain meatballs on paper towels. Reduce heat to 375u0b0.
3. Arrange crescent rolls on a greased 15-in. pizza pan, forming a ring with pointed ends facing the outer edge of the pan and wide ends overlapping.
4. Place a meatball on each roll; fold point over meatball and tuck under wide end of roll (meatball will be visible). Repeat. Bake until rolls are golden brown, 15-20 minutes.
5. Transfer to a serving platter. Fill the center of the ring with lettuce, tomato, onions, olives, jalapenos, remaining cheese, and sour cream and salsa if desired.

cheddar cheese, water, taco seasoning, ground beef, crescent rolls, head iceberg lettuce, tomato, green onions, olives, peppers, sour cream

Taken from www.tasteofhome.com/recipes/taco-meatball-ring/ (may not work)