With all the simple comforts of a taco, combined with the crisp, contained offerings of a crunchwrap, you’ll love this stuffed, layered taco ring that tastes even better than it looks!
This Taco Ring recipe is a bold and flavorful twist on a classic party favorite. It combines tender ground beef seasoned with a zesty blend of spices, including paprika, cumin, and cayenne pepper, creating a perfectly spiced taco meat filling. The addition of garlic, white onion, red bell pepper, and jalapeño adds layers of flavor and just the right amount of heat. Wrapped in soft flour tortillas and filled with a blend of shredded cheddar and Monterey Jack cheeses, this dish is melty, savory, and satisfying. A touch of lime juice ties everything together with a burst of freshness.
For added texture, serve the Taco Ring alongside crunchy tortilla chips and your favorite toppings like salsa, guacamole, or sour cream. This recipe is perfect for casual gatherings, game nights, or any occasion where you want to impress your guests with minimal effort. Easy to assemble and packed with bold Mexican-inspired flavors, this Taco Ring will quickly become a hit at your table!
Throw in a side of salsa or guacamole and it looks like you’ve got your new go-to Taco Tuesday recipe!
Get the recipe for the Tex-Mex Chicken.
Taco Crunch Ring
Equipment
- Bundt Pan
Ingredients
- 10 large (10-inch) flour tortillas
- 2 cups shredded cheddar cheese divided
- 2 cups shredded Monterey Jack cheese divided
- taco meat
- tortilla chips
- 1 lb ground beef
- 1 white onion diced
- 1 clove garlic minced
- 1 red bell pepper diced
- 1 jalapeño sliced
- 1 tsp pepper
- 2 tbsp cayenne pepper
- 1 tsp salt
- 2 tbsp paprika
- 1 tsp ground cumin
- 1 lime juice
Instructions
- Stack 10 flour tortillas on top of each other and cut the stack into 4 equal sections.
- Grease a bundt pan with cooking spray and line the pan with the rectangular tortilla strips in a fanned pattern so that they overlap.
- Sprinkle half of the cheddar cheese over the tortilla strips in the bundt pan.
- For the taco meat, heat some olive oil in a large pan over medium heat and brown the ground beef. Add the vegetables and seasonings to the pan, cook for 5-10 minutes, and then stir in the lime juice.
- Spread half of the taco meat over the cheddar cheese in the bundt pan and top with a layer of rounded tortilla strips. Continue to layer in the following order: Monterey Jack cheese, tortilla chips, rounded tortilla strips, cheddar cheese, taco meat, Monterey Jack cheese, rounded tortilla strips.
- Transfer the bundt pan to a preheated oven and cook at 350°F for 45 minutes. Flip the taco crunch ring over onto a plate and carefully remove the bundt pan.