Written by Joan Ruskamp @ Common Ground Nebraska
Beef is important to my family and me. We have five children ages 18-29 and a granddaughter. Our feedlot was setup in the 1960’s to feed a few hundred head and has grown over the years to a capacity of 4,000 head. Some of my jobs on our farm include walking through cattle every morning, Sundays/holidays/rain/snow/heat/cold, to make sure each one is healthy, computerized records for accounting and the feedlot, giving vaccinations and doctoring those that get sick. Read about the year-round care of the cattle in our feedlot here.
1 lb. lean ground beef
¼ cup onion
1 package taco seasoning mix
1 to 1 1/2 cup cheddar cheese, shredded
1 cup sweet corn
2 tbls water
1 cup salsa
2 8-ounce packages crescent roll dough
1/2 head lettuce, shredded
1 large tomato, coarsely chopped, for garnish
1 cup whole pitted black olives halved, for garnish
Sour cream (to garnish)
1. Set oven to 375°F. In a skillet, brown the hamburger and onion
2. In a bowl, combine the cooked ground beef, taco seasoning mix, salsa, cheese, sweet corn and water.
3. On a lightly greased pizza pan, or round baking stone, arrange the crescent triangles in a circle, with the larger sides of the dough overlapping each other a bit in center, with the points to the outside (you should have a 5-inch diameter circle in the center).
4. Spoon a small amount of meat mixture over rolls.
5. Fold the points of the triangles over the filling, and tuck under the base at the center (the filling will not be completely covered).
6. Bake 20-25 minutes, or until golden brown.
7. Mound lettuce, tomato and olives with sour cream garnish in the middle of the ring and serve!