Crunchwrap Ring

This crowd-pleasing taco ring is made with flour tortillas encasing a filling of spiced ground beef, two kinds of cheese, and Doritos. Serve with salsa and sour cream.

a high angle view of a crunchwrap ring made in a bundt pan and filled with layers of seasoned beef, nacho cheese, and crunchy chips, all wrapped in tortillas
Prep Time:
30 mins
Bake Time:
40 mins
Additional Time:
15 mins
Total Time:
1 hrs 25 mins
1 Bundt pan


  • 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) can diced tomatoes with green chilies, drained

  • 1 ¼ pounds ground beef (85% lean)

  • 1 (1 ounce) package taco seasoning mix

  • ¼ teaspoon kosher salt

  • ½ cup chopped fresh cilantro

  • 10 flour 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

  • ½ cup sour cream, for serving


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

  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. 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. 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. 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. 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. 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. 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. 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
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.

You’ll Also Love