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Crunchwrap Ring
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Prep Time:
30 minutes
Total Time:
85 minutes
Delicious taco ring made with spiced ground beef, two cheeses, and Doritos, served with salsa and sour cream.
Ingredients:
  • 1 large yellow onion, chopped
  • 2 cups chopped multi-colored bell peppers
  • 2 tablespoons garlic, finely chopped
  • 1 (10 ounce) can diced tomatoes with green chilies, drained
  • 1.25 pounds ground beef (85% lean)
  • 1 (1 ounce) package taco seasoning mix
  • 0.25 teaspoon kosher salt
  • 10 flour tortillas (10-inch)
  • 2 cups shredded Cheddar cheese, divided
  • 2 cups shredded pepper Jack cheese, divided
  • 2 cups nacho cheese-flavored tortilla chips (such as Doritos®)
  • 1 cup salsa, or to taste
  • 0.5 cup sour cream, for serving
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and generously coat a Bundt pan with cooking spray.
  • In a spacious nonstick skillet over medium heat, warm up some olive oil. Add in onion, bell peppers, and garlic. Cook and stir frequently until the vegetables have softened, which should take around 8 minutes. Mix in tomatoes and green chiles, and continue cooking and stirring until the liquid evaporates, approximately for 2 minutes.
  • Cook ground beef with taco seasoning and salt, breaking apart the meat as you stir for about 8 minutes. Stir in cilantro, then set aside at room temperature while you prepare the tortillas.
  • Place tortillas on a cutting board and slice each one vertically into 4 pieces, approximately 2 1/2 inches wide. Repeat with the rest of the tortillas.
  • Layer the straight strips of tortillas in a fanning pattern around the Bundt pan to line it. Sprinkle 1 cup of Cheddar cheese and 1/2 cup of pepper Jack cheese on top of the tortillas. Spread half of the ground beef mixture evenly on top.
  • Arrange 1/3 of the tortillas with rounded edges over the savory ground beef filling, ensuring they overlap. Sprinkle 1 cup of zesty pepper Jack cheese and nacho-cheese flavored chips on top.
  • Layer another one-third of the tortillas with rounded edges over the chips, then add the remaining ground beef mixture. Sprinkle with the last cup of Cheddar cheese and half a cup of pepper Jack cheese. Finish by covering the cheese with the remaining tortillas with rounded edges.
  • After baking until golden-brown and crispy for 40 to 45 minutes, allow it to cool for 15 minutes. Carefully invert the pan onto a plate or serving platter by placing it on top of the Bundt pan and flipping it.
  • Serve the sliced dish accompanied by a side of salsa and sour cream.

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