Crunchwrap Ring

Set your oven to 350 degrees F (175 degrees C). Thoroughly grease a Bundt cake mold with cooking spray.

Warm some olive oil in a big nonstick pan set to medium temperature. Toss in the onion, garlic, and bell peppers, sautéing frequently for around 8 minutes until they become tender. Mix in the green chiles and tomatoes, cooking and stirring for roughly 2 minutes until the moisture is gone.

Mix in the beef, salt, and taco spices. Cook for about 8 minutes while stirring and mashing the meat with a spoon until no pink remains. Take it off the heat, mix in the cilantro, and allow it to sit uncovered at room temperature while you prepare the tortillas.

Lay the tortillas out on a cutting surface. Slice each tortilla into four vertical strips, each measuring roughly 2 1/2 inches across. Do this for all of your tortillas.

Position the straight-edged middle tortilla strips inside the Bundt pan, overlapping them slightly to create a fan-like design. Distribute 1 cup of Cheddar and 1/2 cup of pepper Jack cheese over the tortillas. Add a layer consisting of half the beef filling.

Layer one-third of the rounded-edge tortilla pieces over the meat mixture to create a cover, allowing them to overlap. Add 1 cup of pepper Jack cheese and the nacho-flavored tortilla chips on top.

Add another layer using one-third of the rounded-edge tortillas, then cover with the rest of the meat. Top with the remaining Cheddar and pepper Jack cheeses. Finish by using the final rounded-edge tortilla pieces to cover the cheese.

Bake in your preheated oven for 40 to 45 minutes until the top is crispy and golden. Take it out and let it sit for 15 minutes. Place a platter over the top of the Bundt pan and carefully flip the entire thing over to unmold the ring.

Cut into portions and provide with sides of sour cream and salsa.