Name: Crunchwrap Ring
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Cooking spray -; Olive oil - 2 tablespoons; Yellow onion, chopped - 1 large; Chopped multi-colored bell peppers - 2 cups; Garlic, finely chopped - 2 tablespoons; Diced tomatoes with green chilies, drained - 1 (10 ounce) can; Ground beef (85% lean) - 1 ¼ pounds; Taco seasoning mix - 1 (1 ounce) package; Kosher salt - ¼ teaspoon; Chopped fresh cilantro - ½ cup; Flour tortillas (10-inch) - 10; Shredded Cheddar cheese, divided - 2 cups; Shredded pepper jack cheese, divided - 2 cups; Nacho cheese-flavored tortilla chips (such as Doritos®) - 2 cups; Salsa, or to taste - 1 cup; Sour cream, for serving - ½ cup

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Crunchwrap Ring

1. Cooking spray -

2. Olive oil - 2 tablespoons

3. Yellow onion, chopped - 1 large

4. Chopped multi-colored bell peppers - 2 cups

5. Garlic, finely chopped - 2 tablespoons

6. Diced tomatoes with green chilies, drained - 1 (10 ounce) can

7. Ground beef (85% lean) - 1 ¼ pounds

8. Taco seasoning mix - 1 (1 ounce) package

9. Kosher salt - ¼ teaspoon

10. Chopped fresh cilantro - ½ cup

11. Flour tortillas (10-inch) - 10

12. Shredded Cheddar cheese, divided - 2 cups

13. Shredded pepper jack cheese, divided - 2 cups

14. Nacho cheese-flavored tortilla chips (such as Doritos®) - 2 cups

15. Salsa, or to taste - 1 cup

16. Sour cream, for serving - ½ cup

How to cook deliciously - Crunchwrap Ring

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Generously coat a Bundt pan with cooking spray.

2. Stage

Heat olive oil in a large nonstick skillet over medium heat. Add onion, bell peppers, and garlic; cook, stirring often, until vegetables have softened, about 8 minutes. Stir in tomatoes and green chiles; cook, stirring often, until liquid has evaporated, about 2 minutes.

3. Stage

Add ground beef, taco seasoning, and salt; cook, stirring often and using the back of the spoon to break apart the meat, until cooked through, about 8 minutes. Remove from heat, and stir in cilantro. Let stand at room temperature, uncovered, while preparing the tortillas.

4. Stage

Arrange tortillas on a cutting board. Cut tortilla into 4 vertical pieces (about 2 1/2 inches wide per piece). Repeat with remaining tortillas.

5. Stage

Arrange the middle strips of the tortillas (the ones without the rounded edges) around the Bundt pan, slightly overlapping the pieces to create a fanning pattern and line the pan. Evenly sprinkle 1 cup of the Cheddar cheese and 1/2 cup of the pepper Jack cheese on top of the tortillas. Top evenly with half of the ground beef mixture.

6. Stage

Lay 1/3 of the tortillas with the rounded edges over the ground beef mixture to cover (they will overlap). Top with 1 cup of the pepper Jack cheese and nacho-cheese flavored chips.

7. Stage

Lay another 1/3 of the tortillas with the rounded edges over the chips, and top with remaining ground beef mixture. Sprinkle with remaining 1 cup Cheddar cheese and 1/2 cup pepper Jack cheese. Use remaining tortillas with rounded edges to cover the cheese.

8. Stage

Bake in the preheated oven until golden-brown and crispy, 40 to 45 minutes. Remove from oven, and let cool for 15 minutes. Working carefully, place a plate or serving platter on top of Bundt pan. Flip pan to invert the ring onto the plate.

9. Stage

Slice and serve with salsa and sour cream.