Whether you love tacos or crunchwraps, you’ll enjoy the recipe we’ve found. The “Taco Crunch Ring” from Scrumdiddlyumptious is easy to make and delicious. As the name would suggest, it’s super crunchy, and its layers are a pure gourmet pleasure.
Without further ado, grab your bundt pan, and allow us to reveal the double magic. Crispy crunchwrap plus spicy taco equals joy. Bon Appetit!
Write the ingredients down, you’ll need a familiar list of items, and it’s well worth the effort.
Firstly, pile up ten flour tortillas and put them aside. Also, prepare 1½ cups shredded cheddar cheese and 1 lb ground beef. You’ll need to dice one large white onion and mince one garlic clove. Dice one red bell pepper and one jalapeno as well.
Make sure to prepare cayenne pepper, salt, pepper, paprika, cumin, shredded mozzarella cheese, one lime, and one cup of tortilla chips. Now that we’ve got the ingredients covered, the fun part can begin.
As always, the oven won’t magically heat itself when you need it. Preheat it to 350°F.
One more thing: remember to heat a large pan over medium heat. You’ll need that pan to be hot when the ground beef steps on the scene. But first, take those ten tortillas, stack them on top of one another, and cut the stack into four equal pieces.
That’s still not the fun part, but we’re getting closer.
Spray the bundt pan with cooking spray, and line the pan with tortilla strips.
If the lining part is a bit unclear, the photo below is quite self-explanatory.
Spread half of the cheddar cheese over the tortilla strips. We’re getting somewhere. Take the large pan you’ve been heating. The ground beef, vegetables, and seasonings are ready to go inside the hot pan. Now, mix everything, and cook it for about 5 – 10 minutes.
When you see that the meat is almost ready, squeeze some lime juice over it. Trust us; lime enhances the taste heavenly.
Let the meat cool down a bit, and then spread it all over the cheddar cheese you’ve recently put on top of tortilla strips.
Yes, there is a lot of layering going on. Just go with the flow, and trust the process. Cover everything, once again, with another layer of tortilla strips.
The remaining layers should go like this: mozzarella cheese, tortilla chips, tortilla strips, cheddar cheese, beef mixture, mozzarella cheese, and the remaining tortilla strips.
Put the bundt pan inside the oven, and bake it for around 45 minutes.
After the baking is done, take the bundt pan out, and flip it upside down. That’s right. You’ve made yourself a fantastic taco crunch ring.
Take the knife, slice it into pieces. Do you see how awesome it looks? Almost like a piece of cake, only ten times crunchier. Serve it with salsa or guacamole sauce.
For those who feel extra inspired to experiment, we suggest you check out the bonus recipe for Tex-Mex chicken.
That’s right. It’s hot, spicy, and delicious. Don’t worry; you can use ready-made tortillas once again. The trick is to focus on the chicken breast filling and the hot sauce. That’s where the spicy magic lays. If you were looking for a Mexican-inspired dish for your family, look no further.
For the sauce, use 2 tbsp canola oil, 2 tbsp flour, 2 tbsp chili powder, 1 tsp cumin, 1 tsp oregano, 2 garlic cloves, 1 tbsp honey, 1 tsp salt, and 15 fl oz vegetable stock.
The filling is another story. You’ll need 2 tbsp canola oil, 21 oz diced chicken breast, chopped onion, salt, pepper, black beans, grated cheddar, and grated mozzarella.
Mix all the ingredients for the sauce in a pan, let the mixture boil, then take it off the heat.
When the sauce is ready, take a non-stick pan, put chicken, onion, and seasoning in it. After you’ve prepared both the filling and the sauce, you can start filling the tortillas.
Bake your filled tortillas for 10 minutes in a convection oven at 360°F. Enjoy!
Be sure to watch the video below to see both of these recipes in action!
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