Crunchwrap Ring

• 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

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

• 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.

• 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.

• Arrange tortillas on a cutting board. Cut tortilla into 4 vertical pieces (about 2 1/2 inches wide per piece). Repeat with remaining tortillas.

• 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.

• 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.

• 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.

• 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.

• Slice and serve with salsa and sour cream.