Mix water, 1 cup cheese and taco seasoning in a bowl. Crumble ground beef in and mix well. Create meatballs (about 16) and lay on greased broiler pan. Put in oven uncovered at 400 for 12 minutes. Drain on paper towels. Reduce heat to 375. Arrange crescent rolls on a greased 15-in pizza pan (or use a cookie sheet if you don’t have one) to form a ring. Put the thicker ends in the middle, with the thin end outside. Place a meatball in each, tucking under the end and rolling slightly until covered. The meatballs should still be visible. Bake for 15-20 minutes until rolls are golden brown. Move to a serving place and fill the center with lettuce, tomato, salsa, guacamole, avocado, peppers, onions, olives, cheese and sour cream – or whatever else you like on your tacos!
*These were confusing at first, because we weren’t sure just how to eat them. We ended up pulling off the ends, and piling on the toppings for each.
(Recipe adapted from Taste of Home)