Enchilada Ring

This is a lighter version of Kelly Stamps' Enchilada Ring recipe. It's still very tasty!






Ingredients:

1lb (93/7) gr beef (can also use chicken)
1 cup reduced fat cheddar cheese + 1/2 cup for top
1 small can Rotel, undrained
1/2 cup fat free sour cream
1 package taco seasoning
2 rolls of reduced fat crescent rolls
1 small chopped tomato
1 lime (juice)

1.  Brown meat and add olives, cheese, Rotel, sour cream and taco mix.  Seed and chop 1 tomato and add 2 tablespoons lime juice; add to meat mixture.

2.Unroll crescent dough and separate triangles.  Arrange on round baking stone or cookie sheet making a circle with wide ends OVERLAPPING in the center and points toward outside. (I did lightly spray oil on the cookie sheet I used).  There should be a 5 inch diameter opening in the center.

3. Spread meat mixture evenly onto widest end of each triangle.

4. Bring points of triangles up and over filling and tuck under wide ends of dough at the center of the ring.
Sprinkle with 1/2 cup cheese. 

5. Bake @ 375 for 20-25 minutes.  Garnish with tomato and serve with salsa and sour cream.

1/8th of recipe is 9 points plus