Recipe Details
Ingredients
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cooking spray
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2tablespoonsolive oil
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1largeyellow onion, chopped
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2cupschopped multi-colored bell peppers
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2tablespoonsgarlic, finely chopped
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1(10 ounce) candiced tomatoes with green chilies, drained
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1 ¼poundsground beef (85% lean)
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1(1 ounce) packagetaco seasoning mix
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¼teaspoonkosher salt
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½cupchopped fresh cilantro
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10flour tortillas (10-inch)
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2cupsshredded Cheddar cheese, divided
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2cupsshredded pepper Jack cheese, divided
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2cupsnacho cheese-flavored tortilla chips (such as Doritos®)
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1cupsalsa, or to taste
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½cupsour cream, for serving
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C). Generously coat a Bundt pan with cooking spray.
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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.
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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.
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Arrange tortillas on a cutting board. Cut tortilla into 4 vertical pieces (about 2 1/2 inches wide per piece). Repeat with remaining tortillas.
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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.
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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.
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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.
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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.
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Slice and serve with salsa and sour cream.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories799 | |
% Daily Value * | |
Total Fat 44g |
57% |
Saturated Fat 20g |
98% |
Cholesterol 115mg |
38% |
Sodium 1670mg |
73% |
Total Carbohydrate 62g |
23% |
Dietary Fiber 5g |
18% |
Protein 36g |
72% |
Potassium 461mg |
10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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