Taco Crunch Ring
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!
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 of
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.
VIDEO
Notes
Throw in a side of salsa or guacamole and it looks like you've got your new go-to Taco Tuesday recipe!