Crunchwrap Ring Recipe

Ingredients

• 2 tablespoons olive oil
• 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 pounds ground beef (85% lean)
• 1 (1 ounce) package taco seasoning mix
• teaspoon kosher salt
• cup chopped fresh cilantro
• 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
• cup sour cream, for serving

Directions

1. Preheat the oven to 350F (175C). Generously coat a Bundt pan with cooking spray.
2. Heat olive oil in a large nonstick skillet over medium heat. Add the chopped onion, bell peppers, and garlic. Cook, stirring frequently, until the vegetables are softened, about 8 minutes.
3. Stir in the diced tomatoes and green chilies. Continue to cook, stirring often, until the liquid has evaporated, about 2 minutes.
4. Add the ground beef, taco seasoning, and kosher salt. Cook, stirring often and using the back of the spoon to break apart the meat, until the beef is fully cooked, about 8 minutes. Remove from heat, then stir in chopped cilantro. Set the mixture aside to cool at room temperature.
5. Meanwhile, arrange the tortillas on a cutting board. Cut each tortilla into 4 vertical strips (about 2 inches wide each). Repeat with the remaining tortillas.
6. Take the middle strips (the ones without the rounded edges) and arrange them around the Bundt pan, slightly overlapping them to form a fan pattern. Line the bottom of the pan with these strips.
7. Evenly sprinkle 1 cup of shredded Cheddar cheese and cup of shredded pepper Jack cheese on top of the tortillas.
8. Top the cheese with half of the ground beef mixture, spreading it evenly.
9. Place 1/3 of the tortillas with rounded edges over the ground beef mixture, overlapping them to cover it completely.
10. Sprinkle 1 cup of shredded pepper Jack cheese and the nacho cheese-flavored tortilla chips over the tortillas.
11. Lay another 1/3 of the tortillas with rounded edges over the chips, followed by the remaining ground beef mixture. Spread it evenly.
12. Sprinkle the remaining 1 cup of Cheddar cheese and cup of pepper Jack cheese over the beef mixture.
13. Finally, use the remaining tortilla strips with rounded edges to cover the cheese completely.
14. Bake in the preheated oven for 40 to 45 minutes, or until golden-brown and crispy.
15. Remove from the oven and let it cool for 15 minutes. Carefully place a plate or serving platter on top of the Bundt pan, then flip the pan to invert the dish onto the plate.
16. Slice and serve with salsa and sour cream.

Nutrition Facts (per serving)

• Calories: 799
• Total Fat: 44g (57% Daily Value)
• Saturated Fat: 20g (98% Daily Value)
• Cholesterol: 115mg (38% Daily Value)
• Sodium: 1670mg (73% Daily Value)
• Total Carbohydrates: 62g (23% Daily Value)
• Dietary Fiber: 5g (18% Daily Value)
• Protein: 36g (72% Daily Value)
• Potassium: 461mg (10% Daily Value)

Note: Percent Daily Values are based on a 2,000-calorie diet. Your daily values may vary depending on your calorie needs.