Easy Taco Ring

Heat the oven. Preheat to 375°F. Line a sheet pan with parchment.

Brown the beef. Heat olive oil in a large skillet over medium-high heat. Add onion and cook for 3 minutes. Add garlic and cook for 30 seconds. Add ground beef and cook, breaking it up, until browned and cooked through, about 6 to 8 minutes. Drain excess fat if needed.

Season and thicken. Stir in taco seasoning and water. Simmer for 1 minute, then stir in salsa and black beans. Simmer for 2 to 3 minutes until the mixture looks thick, not watery. Turn off heat and let cool for 10 minutes. Stir in 1 1/2 cups of the cheese (save the rest for topping).

Build the ring. Unroll the crescent dough and separate into triangles. On the prepared pan, arrange the triangles in a 10 to 12-inch circle with the wide ends overlapping to form an inner ring, leaving about a 5-inch opening in the center. The points should face outward like a sun. Press the overlapped dough gently to seal.

Add the filling. Spoon the taco filling in a ring over the wide ends of the dough, keeping the center open. Sprinkle the remaining 1/2 cup cheese over the filling.

Wrap it up. Fold each dough point up and over the filling, tucking it underneath the inner ring. Some filling peeking out is fine. It is part of the charm.

Optional egg wash. Whisk egg with 1 tablespoon water, then lightly brush over the dough for extra shine and color.

Bake. Bake for 20 to 25 minutes until deeply golden. For a doneness double-check, the bottom should be browned and the center seams should look set, not doughy. If it browns too quickly, loosely tent with foil for the last few minutes.

Rest, slice, dip. Let the taco ring rest for 5 to 10 minutes so the cheese sets slightly. Slice into wedges and serve with your favorite toppings and dips.