With our tailgating season in full swing with the pre-season upon us, here is a fabulous treat you can make and take or use for your “homegate” as I’ve heard it called 🙂 My girlfriend Julie showed me a similar recipe, a “Buffalo Chicken Ring” which I would encourage you to try, but I went with the this instead.

Taco Ring with Queso Dip

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Taco Ring

– 2 jalapeno peppers chopped

– 1 poblano pepper chopped

– 1 serrano pepper chopped

– 2 medium vidalia onion chopped

– 4 cloves of minced garlic

– Olive oil

– two cans refrigerated seamless crescent dough

– 1 lb ground beef

– 1 package sazon (this is Goya product)

– Adobo seasoning salt ( a Goya product)

– 1 cup shredded “taco” style cheese


1. In large skillet, saute peppers and onions. Add garlic mid-way through, as to not burn. After sauteed, set half of the mixture aside for the queso dip.

2. With the remaining mixture in large skillet, add ground to the mixture, and brown the beef. Add package of sazon and the adobe seasoning salt to taste. After browned, add shredded cheese.  Allow the meat to cool.

4. While beef is cooling, arrange the first package of dough on a large baking sheet like the needles of a compass, north, south, east, west.  With the second package of dough, place the pieces of dough on a northwest (Kardashian/Jenner), southwest, northeast, and southeast pattern. Seal the pieces of dough. It should look like a sun.

5. Spoon on the ground beef onto the ring, about an 1/2 inch from the center of the ring. Begin to cover beef with the dough, first use the north, south, east, west pieces 🙂 and then the northwest (Kardashian/Jenner), southwest, southeast, and northeast pieces. Make sure the dough is secure and seamless.  Nice and tight.

As such…….

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Bake at 350 degrees for 15-20 minutes and the allow to rest for 10-15 before serving……..

Queso Dip

– remaining pepper, onion, and garlic mixture….

– 4 tbsp butter

– 4 tbsp flour

– 1 pint of heavy cream or milk

– 1 cup shredded “tex-mex” cheese

–  1 cup monteray jack cheese

– 2 tsp cumin

– 2 tsp cayenne pepper

– salt/pepper

– 1 can of Rotel  (drained)



1.  In a medium sauce pan, make rue by whisking butter and flour. You want the rue to be a golden brown. Cook out the flour taste. Add the vegetables and cream. Stir for a minute to incorporate everything and then add shredded cheese.  Continue to whisk until cheese is smooth and creamy. Add cumin, cayenne, some salt and pepper. Allow to simmer for a few minutes. Add Rotel and allow to simmer over low for 3-5 minutes. Serve with Taco Ring.  The ” Taco Ring” should also be served with….Chipotle sour cream, guacamole, and some salsa…

Remember…Who Do You Want In Your Kitchen On Game Day???