Muy Bonita Taco Ring Recipes

CRUNCHY TACO RING RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• In a large skillet over medium heat, heat the olive oil. Add the onion and cook, stirring occasionally until caramelized, about 10 minutes. Add the red bell pepper and jalapeño. Cook until softened, about 3 minutes.
• Add the ground beef, breaking apart with your spoon, and mix into the other ingredients. Add the taco seasoning and the lime juice. Mix thoroughly, cover, and refrigerate until ready to use.
• On a cutting board, place the stack of tortillas. Cut off two round sides of the tortillas, leaving a 4-inch (10-cm) wide middle section. Cut the middle section in half vertically.
• Generously spray a bundt pan with nonstick spray.
• Place the middle strips of tortilla in the bundt pan in a fanning pattern. Each tortillas strip should slightly overlap the previous strip. Sprinkle half of the cheddar cheese on top of the tortillas.
• Spread half of the ground beef mixture on top of the cheese.
• Place a third of the round strips of tortilla on top of the ground beef mixture in a fanning pattern. Sprinkle half of the Monterey Jack on top of the tortillas. Sprinkle the tortilla chips on top of the cheese.
• Place another third of the round strips of tortilla on top of the chips in a fanning pattern. Sprinkle the rest of the cheddar cheese on top of the tortillas. Spread the rest of the ground beef mixture on top of the cheese. Sprinkle the rest of the Monterey Jack on top of the ground beef mixture. Place the rest of the tortillas on top of the cheese in a fanning pattern.
• Bake for 45 minutes until crispy and browned.
• Let cool for 20 minutes.
• Place a plate on top of the bundt pan, and invert the ring onto the plate.
• Slice and serve with salsa.
• Enjoy!

MUY BONITA TACO RING

Steps:

• Preheat oven to 375. In frying pan, combine ground beef, jalapeno(s), shallot and top half of bell pepper(chopped). If you don't want to add the bell pepper, just pop the stem out and freeze the rest in a ziploc baggie for another use. Saute til beef is done. Drain grease. Stir in taco seasoning, and water til well combined. Saute a few minutes til flours have cooked and is very thick. Add half of cheese and stir til cheese has melted.
• Arrange crescent roll triangles in a circle on a foil-lined and lightly sprayed pizza pan or cookie sheet overlapping wide ends just a tiny bit and ends are pointing outwards. (Like a sun!) The open inner circle should be about 5-6 inches in diameter. Scoop meat filling over inner wide part of dough evenly all the way around. Sprinkle top of meat filling with rest of cheese. (I don't even measure this part, and add as much as I like!) Fold point ends of triangles over meat and tuck under base best you can. You can stretch the end of the point if needed. But just a little. *Filling will not be completely covered. Bake 20-25 minutes or until golden brown. Transfer to serving platter. In small bowl, toss lettuce, tomato, green onions and olives with a little salt and pepper. Place into center of taco ring. Fill bottom pepper half with salsa or guacamole. Nestle pepper into very center. Place or pipe little dollops of sour cream on top of taco ring all the way around, place a jalapeno ring if desired, and lightly sprinkle sour cream with a little paprika. For serving, cut with knife and use a pie server or small spatula. *Don't forget to add a spoon to the bell pepper bowl for the salsa or guacamole. *This last time I made them, I used the Big Country Crescent rolls, baked it at 350 for 23 mintes. (So 20-25 minutes will be the same, but 350, not 375.)
• Tomato cutting tip: To get the most from your tomatoes when cutting them, first cut them in half lengthwise. Take one half and lay it flat side down. Cut in half again lengthwise. Holding the 2 halves together, turn and slice crossways into thin slices. You will have nice thin triangles. Repeat with other half. For large tomatoes, cut each half into fourths (four wedges) before slicing.