In a skillet, brown the ground beef with the onion.
Drain off the grease or use a paper towel to absorb the grease in the pan.
Add the water and taco seasoning. Stir until combined.
Simmer until the liquid cooks down and the meat mixture is thick. Thicker is better because you do not want the meat to have a lot of liquid in it when it is placed on the dough.
Meanwhile, prepare the fathead dough.
Roll the dough into a thin circle.
Cut the dough into triangles, like a pie.
On a greased pizza pan, lay the triangles in a circle with the large side facing the center and the points facing outwards. You can overlap the triangles for better coverage when wrapping them over the filling.
Now that the triangles are formed, spoon the taco meat filling around the dough ring, leaving about 1/2" between the edge of the center and the filling.
Top the filling with cheddar cheese.
Fold the pointed ends over the filling and tuck it under the center edge.
Bake at 350 degrees for 20 minutes.
To serve, slice the Taco Ring into pieces and top with cilantro, salsa, jalapeno, and sour cream.
