Ingredients
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cooking spray
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2 tablespoons olive oil
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1 large yellow onion, chopped
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2 cups chopped multi-colored bell peppers
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2 tablespoons garlic, finely chopped
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1 (10 ounce) can diced tomatoes with green chilies, drained
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1 ¼ pounds ground beef (85% lean)
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1 (1 ounce) package taco seasoning mix
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¼ teaspoon kosher salt
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½ cup chopped fresh cilantro
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10 flour tortillas (10-inch)
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2 cups shredded Cheddar cheese, divided
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2 cups shredded pepper Jack cheese, divided
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2 cups nacho cheese-flavored tortilla chips (such as Doritos®)
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1 cup salsa, or to taste
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½ cup sour cream, for serving
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 (per serving)
| 799 | Calories |
| 44g | Fat |
| 62g | Carbs |
| 36g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 799 | |
| % 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.
