Taco Ring – Pampered Chef (Video)

A classic recipe from Pampered Chef, this deliciously easy Taco Ring is PERFECT for your Superbowl parties, or anytime!!  Many of my in-home party hosts ask me to make this recipe, because it feeds a LOT of people and, of course, it is so tasty!

I used my Large Round Stone, along with our Everything Taco Seasoning for this recipe:

Large Round Stone

Make Tasty Pizza at Home With the Large Round Stone.

It’s great for frozen pizza, coffee cakes, taco rings, pull-apart bread wreaths, and more! The ¾” (2-cm) lip around the edge keeps food and drippings contained, so you can use it to make cookies and brownies. The unglazed interior gives you the light, crispy results our stoneware is known for while the beautiful satin white glazed exterior and easy-to-hold handle design make it the perfect oven-to-table piece.

Everything Taco Seasoning

Flavorful Fiesta

Make meals more flavorful with this one seasoning! And what’s better than tacos? With our Everything Taco Seasoning, you have a sure thing every time. Plus, you can add it to enchiladas, quesadillas, steamed veggies, soups, dips, or anything else you’re making for zesty flavor.

Click here to get your Large Round Stone, and  click here to get your Everything Taco Seasoning today.  You’ll be glad you did. 

Let’s jump right in!

Ingredients

  • 1½ lb (700 g) lean (90%) ground beef
  • 1 pkg (1–1.25 oz/30–35 g) taco seasoning mix
  • 1¾ cups (7 oz/200 g) shredded cheddar cheese, divided
  • 2 tbsp (45 mL) water
  • 2 pkg (8 oz /250 g each) refrigerated crescent rolls
  • 1   egg white, lightly beaten

 Optional toppings:

  • salsa, shredded lettuce, chopped onion and tomato, sliced olives, and sour cream

Instructions

Preheat the oven to 375°F/190°C.

Cook the ground beef in a skillet over medium heat for 10–12 minutes or until it’s no longer pink, breaking beef into crumbles, then drain. Stir in the Everything Taco Seasoning, 1 ½ cups of the cheese, and water.

Unroll the crescent dough and separate it into 16 triangles. Arrange the triangles, slightly overlapping, in a circle on a Large Round Stone with the wide ends of the triangles overlapping in the center and points toward the outside. There should be a 5″ (13-cm)-diameter opening in the center of the stone. The narrow triangle points of dough will extend off the edge of the baking stone.

Using a Large Scoop, scoop the filling evenly over the dough in a continuous circle. Bring the points of triangles up over the filling and tuck them under the dough at center to form a ring. (Filling will show.) Brush the top with the egg white. Sprinkle with the remaining cheese. Bake for 25–30 minutes or until it is golden brown. Serve with toppings.

That’s it!! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

FEBRUARY – Hosts can earn 60% off STONEWARE!!

SALE ITEMS – The Deluxe Cooking Blender, Blender Accessories, the Manual Food Processor AND our Tastebuds Subscription are all on sale!!

GUESTS can earn the Skinny Scraper FREE with and $80 purchase, and BOTH the Skinny Scraper AND Donut Hole Pan FREE with a $100 purchase – plus FREE SHIPPING with any $150 purchase!!

Message me to place an order or to host – I would be thrilled to help you get some FREE and discounted!!

Scan the QR codes below to shop OR to host with me – I would be thrilled to help you get some FREE and discounted!!

Taco Ring – Pampered Chef

A classic recipe from Pampered Chef, this deliciously easy Taco Ring is PERFECT for your Superbowl parties, or anytime!! 
5 from 1 vote
Prep Time 15 mins
Cook Time 40 mins
Course Appetizer, Main Course
Cuisine Mexican
Servings 8 servings
Calories 394 kcal

Ingredients
  

  • 1.5 lbs lean ground beef
  • 2 tbsp Everything Taco Seasoning
  • 1 ¾ cups shredded cheddar cheese divided
  • 2 tbsp water
  • 2 pkg refrigerated crescent rolls 8 oz/250 g each
  • 1 egg white, lightly beaten

Instructions
 

  • Preheat the oven to 375°F/190°C.
  • Cook the ground beef in a skillet over medium heat for 10–12minutes or until it’s no longer pink, breaking beef into crumbles, then drain. Stir in the Everything Taco Seasoning, 1 ½ cups of the cheese, and water.
  • Unroll the crescent dough and separate it into 16 triangles.Arrange the triangles, slightly overlapping, in a circle on a Large Round Stone with the wide ends of the triangles overlapping in the center and points toward the outside. There should be a 5" (13-cm)-diameter opening in the center of the stone. The narrow triangle points of dough will extend off the edge of the baking stone.
  • Using a Large Scoop, scoop the filling evenly over the dough in a continuous circle.Bring the points of triangles up over the filling and tuck them under the dough at center to form a ring. (Filling will show.) Brush the top with the egg white. Sprinkle with the remaining cheese. Bake for 25–30 minutes or until it is golden brown. Serve with toppings.

Notes

To freeze any leftovers:
Slice into individualized sections, then place in a zip top bag or freezer safe container up to three months. 
To reheat, bake 5-6 minutes in oven or Air Fryer at 350°F/175⁰C until heated through.

Nutrition Estimate

Calories: 394kcalCarbohydrates: 24gProtein: 25gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 60mgSodium: 708mgPotassium: 300mgFiber: 0.1gSugar: 6gVitamin A: 131IUVitamin C: 1mgCalcium: 113mgIron: 3mg
Keyword appetizer, easy dinner, easy lunch, gameday, superbowlparty, superbowlpartyfood, taco, taco ring
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Slow Cooker Beef Stew – The Cozy Cook (Video)

How many of you use a slow cooker to make meals?  Pampered Chef just came out with their new Digital Slow Cooker, and I couldn’t be happier!!  The difference with ours is that you can cook in the Rockcrok on the stove, then transfer it directly to the slow-cooker base.  One pot to clean, I always love that. 

This beef stew was the first recipe I tried with it, and I am really very pleased with how it turned out.  This recipe comes from Stephanie over at The Cozy Cook, and you can learn more about her here.   I will definitely be heading back over to her blog, as this recipe was fantastic! 

Here’s some info about our new Rockcrok®Digital Slow Cooker Stand, which pairs with the Rockcrok Dutch Oven:

Rockcrok®Digital Slow Cooker Stand:

Slow Cook & Keep Warm

Take your Rockcrok® Dutch Oven or Everyday Pan and turn it into a slow cooker with the Rockcrok® Digital Slow Cooker Stand. The slow cooker lets you cook food on your own time, or easily transfer it from the oven or stovetop directly into the stand to keep it warm. Control the temperature and timing of your food with the stand’s digital display and keep your cabinets tidy with compact cord storage for when you aren’t using the stand. Two inset handles make lifting easy, and the stand even wipes clean for simple cleanup.

Rockcrok® Dutch Oven

COOK ANY MEAL FOR A CROWD

The Rockcrok® Dutch Oven is the perfect size for cooking for a crowd, and unlike other types of ceramic cookware, you can use Rockcroks® right away without needing to preseason. The large Rockcrok® Dutch Oven perfect for anything—appetizers, bread, casseroles, braised meats, soups, and more! You’ll never run out of possibilities with this durable, versatile piece.

Rockcrok® Collection

Calling our Rockcrok® Collection versatile is an understatement. It’s made from durable, high-quality clay that’s heat-safe to 752°F (400°C), so you can sear, braise, simmer, slow cook, fry, boil, bake, broil, microwave, and grill in one pan. Rockcrok® pieces transfer effortlessly from freezer to stove-top to oven and back again, all while creating savory roasts, crisp crusts, moist cakes, and one-pot wonders. Since they’re dishwasher-safe, you’ll find reasons to use these lightweight alternatives to cast-iron cookware every day.

Click the links to get your Rockcrok®Digital Slow Cooker Stand and Rockcrok® Dutch Oven today.  You’ll be glad you did.

Let’s jump right in!

Ingredients

  • 2.5 lbs. stewing beef, cut into 1.5-inch pieces
  • ¼ cup flour
  • ½ tsp black pepper
  • ½ tsp garlic salt
  • ½ tsp celery salt
  • 3-6 tbsp olive oil
  • 3 tbsp cold butter, divided
  • 2 cups sweet onion, diced
  • 4 cloves garlic, chopped
  • 1 cup Cabernet Sauvignon or Merlot wine
  • 4 cups beef broth
  • 2 tsp Better Than Bouillon
  • 2 tbsp Worcestershire sauce
  • 3 tbsp tomato paste
  • 5 medium carrots, diced into ¼-inch pieces
  • 1 lb. baby Yukon Gold potatoes, halved
  • 2 Bay leaves
  • 1 sprig rosemary
  • 1 cup frozen peas
  • ¼ cup cold water + 3 tbsp cornstarch to make slurry optional
  • 2-3 drops Kitchen Bouquet Browning + Seasoning Sauce optional

Instructions

Cut beef into 1.5-inch cubes, then toss with black pepper, garlic salt, celery salt and flour to fully coat. Chop onions and garlic, dice potatoes and cut potatoes in half.

Heat 3 tbsp oil in Rockcrok over medium-high heat; sear the meat @ 45 seconds per side (do this in batches so as not to overcrowd the pan), then remove and set aside.

Reduce heat to medium, and add one tablespoon of the butter to Rockcrok. Add onions to pan, and cook for 5 minutes until translucent. Add garlic, cooking one minute until fragrant.  Add a little wine or water to deglaze the pan, scraping up any browned bits of flavor. 

Add the beef back to the pan, along with all of the other ingredients EXCEPT the peas and the slurry.  Give a stir to combine. Cover Rockcrok with lid. Set slow cooker to LOW for 8 hours, or HIGH for 4 hours.

Add in the peas during the last 15 minutes of cooking. 

Once cooking is complete, combine the cold water and cornstarch to make the slurry, and stir into the stew if it is not thick enough.  Remove the bay leaves and rosemary; add in the 2 tablespoons of cold butter, stirring to incorporate.

That’s it!  Our family LOVED Stephanie’s recipe, and we will definitely be making this again.  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

JANUARY – Hosts can earn DOUBLE FREE PRODUCTS!!

NEW YEAR SALE!! January only, the Deluxe Air Fryer AND the Rapid-Prep Mandoline are both on sale! See below for the sale prices and pick up yours today!

Scan the QR codes below to shop OR to host with me – I would be thrilled to help you get some FREE and discounted!!

Slow Cooker Beef Stew – The Cozy Cook

Perfect for a winter’s day, this Slow Cooker Beef Stew is chock full of melt-in-your-mouth beef and veggies, enveloped in a delicious red wine and beef broth combo that will be as tasty as it is comforting!
5 from 3 votes
Prep Time 15 mins
Cook Time 8 hrs 15 mins
Course dinner, Main Course
Cuisine French
Servings 6 servings
Calories 586 kcal

Ingredients
  

  • 2.5 lbs stewing beef, cut into 1.5-inch pieces
  • ¼ cup all-purpose flour
  • ½ tsp black pepper
  • ½ tsp garlic salt
  • ½ tsp celery salt
  • 3-6 tbsp olive oil
  • 3 tbsp butter, divided
  • 2 cups sweet onion, diced
  • 4 cloves garlic, chopped
  • 1 cup Cabernet Sauvignon or Merlot
  • 4 cups beef broth
  • 2 tsp Better Than Bouillon Roasted Beef Base
  • 2 tbsp Worcestershire Sauce
  • 3 tbsp tomato paste
  • 5 medium carrots, cut into 1/4-inch pieces
  • 1 lb baby Yukon Gold potatoes, halved
  • 2 Bay Leaves
  • 1 sprig Rosemary
  • 1 cup Frozen Peas
  • ¼ cup cold water to make slurry, optional
  • 3 tbsp cornstarch to make slurry, optional
  • 2-3 drops Kitchen Bouquet Browning + Seasoning Sauce optional

Instructions
 

  • Cut beef into 1.5-inch cubes, then toss with black pepper, garlic salt, celery salt and flour to fully coat. Chop onions and garlic, dice potatoes and cut potatoes in half.
  • Heat 3 tbsp oil in Rockcrok over medium-high heat; sear the meat @ 45 seconds per side (do this in batches so as not to overcrowd the pan), then remove and set aside.
  • Reduce heat to medium, and add one tablespoon of the butter to Rockcrok. Add onions to pan, and cook for 5 minutes until translucent. Add garlic, cooking one minute until fragrant.  Add a little wine or water to deglaze the pan,scraping up any browned bits of flavor. 
  • Add the beef back to the pan, along with all of the other ingredients EXCEPT the peas and the slurry.  Give a stir to combine. Cover Rockcrok with lid.
  • Set slow cooker to LOW for 8 hours, or HIGH for 4 hours.
  • Add in the peas during the last 15 minutes of cooking. 
  • Once cooking is complete, combine the cold water and cornstarch to make the slurry, and stir into the stew if it is not thick enough.  Remove the bay leaves and rosemary; add in the 2 tablespoons of cold butter, stirring to incorporate.

Notes

This recipe freezes very well. You can store in a freezer-proof container up to three months.
If you do not wish to use red wine, you can substitute the same amount of beef broth in its place. 

Nutrition Estimate

Calories: 586kcalCarbohydrates: 38gProtein: 49gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 132mgSodium: 1323mgPotassium: 1480mgFiber: 6gSugar: 9gVitamin A: 8984IUVitamin C: 33mgCalcium: 105mgIron: 6mg
Keyword beef, beef stew, slow cooker, stew, winter
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!