Crispy Taco Ring
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 10
Ingredients
1 tbsp Olive Oil 1 large Onion, diced 1 red pepper, diced 1 Jalapeno Pepper, seeded and diced 10 tortilla (approx 10" dia) Flour Tortillas 1 package taco seasoning mix 1 Lime, juiced 1.5 cup, shredded Cheddar Cheese 8 oz Tortilla Chips, crushed 1.5 cup Monterey Jack Cheese, shredded 1 pound Ground beef
Directions
Preheat oven to 350 degrees. Heat oil in skillet. Cook onion, stirring occasionally, until carmelized (about 10 minutes). Add red pepper and jalapeno pepper and cook until tender (about 3 minutes). Add ground beef and cook, breaking up with spoon and mixingin with onion/pepper mix. Add taco seasoning and lime juice. Mix well. Set aside. Generously spray bundt pan (10 cup) with Pam spray. Cut side off of tortillas leaving a 4 inch piece. Cut length wise into two pieces. Take long pieces and place in bundt pan, overlapping in a fan pattern. Sprinkle half of cheddar cheese in pan and layer half of the meat mixture on top of the cheese. Take 1/3 of the outer pieces of the tortilla and place on top of the meat mixture in a fan pattern. Sprinkle half of the monterey jack cheese on top of the tortilla. Sprinkle the tortilla chips on top of the monterey jack cheese. Place another 1/3 of the outer pieces of the tortilla on top of the meat mixture. Sprinkle the remaining cheddar cheese on top of the tortillas. Then spread the rest of the meat mixture on top of the cheddar cheese. Then sprinkle the rest of the monterey jack cheese on top of the meat mixture. Place the rest of the outer pieces of the tortilla on top of the cheese in a fanning pattern. Bake for 45 minutes, until golden brown. Let set for 20 minutes. Invert on a plate. Cut and serve with salsa.

Serving Size: Makes 8-10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user BARBARADELFA.
Servings Per Recipe: 10
Nutritional Info Amount Per Serving
  • Calories: 637.4
  • Total Fat: 34.3 g
  • Cholesterol: 70.1 mg
  • Sodium: 854.7 mg
  • Total Carbs: 59.0 g
  • Dietary Fiber: 4.6 g
  • Protein: 23.2 g

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