Crunchwrap Ring

Ingredients

• cooking spray
• 2 tablespoons olive oil
• 1 large yellow onion , chopped
• 2 cups chopped multi-colored bell peppers
• 2 tablespoons garlic , finely chopped
• 1 , 10 ounce
• 1.25 pounds ground beef , 85% lean
• 1 , 1 ounce
• 0.25 teaspoons kosher salt
• 0.5 cups chopped fresh cilantro
• 10 flours 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 cups sour cream , for serving

Instructions

1. 1

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

2. 2

   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. 3

   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. 4

   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. 5

   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. 6

   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. 7

   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. 8

   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. 9

   Slice and serve with salsa and sour cream.