Tacos made in a bundt pan. It's gone viral!!!

2 months ago

last modified: 2 months ago

I saw a U-Tube video of a woman making tacos in a bundt pan. Of course I want to try it...but....I own a two piece bundt pan. The first thing you do is put oil in the bottom of the pan to make a crispy bottom...which will cook out onto a cookie sheet.

Has anyone tried this recipe? Any tips for using a two piece bundt pan? Line it with foil? Did you use crushed tortilla chips? (Some versions don't)

1 hr 35 min

Prep Time

30 minutes

Cook Time

1 hr 5 min

Ingredients

for 8 servings

1 tablespoon olive oil
1 large white onion, diced
1 red bell pepper, diced
1 jalapeño, seeded, diced
1 lb ground beef
1 packet taco seasoning
1 lime, juice
10 flour tortillas
nonstick cooking oil spray
1 ½ cups shredded cheddar cheese
2 cups tortilla chips, crushed
1 ½ cups shredded monterey jack cheese
salsa, for serving

Preparation

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!
Link with video

Featured Answer

NiCOZ5
Original Author

last month

My Taco in a bundt pan. Very easy to make, Some of the juices leaked out of the tortillas.

A NEW favorite!

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Comments (24)

plllog
2 months ago
last modified: 2 months ago
It sounds like a prettier version of old fashioned taco pie but with flour tortillas, which I suppose are more cooperative than corn for lining the pan. I think making actual tacos would be easier to both make and serve, but for a casserole, this looks impressive.

So a two piece bundt is a new one on me. I've searched and can't find one, and can't figure out how it works. The closest I've found is a springform coffeecake type pan with a flue wider than on a tube pan, but not as wide as a ring pan, with fluting on the bottom. Does that sound like your pan? Or perhaps, do you mean a tube pan with a flat bottom and tall, narrow flue, like for angel's food? They handle differently, but can probably work. If it is a tube pan, however, beware that you'll need to scrub off every bit of oil if you're going to make an angel food cake after.

Do look at tge picture you posted. The ridges that mak it so pretty come from n actual bundt pan. You might consider asking friends, yard sales, thrift shops for unused and unwanted ones, or buy a new one. My guess is that the originator looked at an old fashioned 16 cup Bundt and saw a taco holder, like the usual fluted trays, and fashioned the casserole as an adaptation. I can't tell if your version of the recipe is meant for that or the 12 version one sees more nowadays, but the photo looks like it might be the deeper one. I'm guessing it would be the latter with only 1 pound of meat, but I'm not sure.

First, try to measure the volume of your pan and estimate the volume of your food. The chips and cheese will have a lot of air.

For the oil, remember the bottom is the top. It might work with a fluted springform but it'll pool in the divots. It'll run out of a loose bottomed tube pan. It might work to use solid vegetable shortening, with the tortilla bits soaking it up as it melts. You can put foil around the bottom, to help keep the oil from dripping in your oven, but iit won't keep it in. Parchment, done carefully, can keep liquid in, but you won't get the crispness. Some people have some success with some springforms catching a ver thin silicone strip or other substance in the channel where the bottom and sides come together, to keep liquids in, but I think that takes a lot of dedication and determination or sheer dumb luck to work. It would be so much easier, IMHO, to get a .Bundt pan.

Good luck!
NiCOZ5 thanked plllog
NiCOZ5
Original Author
2 months ago
I agree....buy a bundt pan. :0) I'll probably pick one up on my travels...
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chloebud
last month
“So a two piece bundt is a new one on me.”

Same for me. My mind went right to springform or angel food, but the ridges plllog mentioned do look like a bundt pan…interesting.
NiCOZ5 thanked chloebud
porkchop_z5b_MI
last month
"I think making actual tacos would be easier to both make and serve, but for a casserole, this looks impressive."

Agree.
NiCOZ5 thanked porkchop_z5b_MI
NiCOZ5
Original Author
last month
At my house...ANY dish I make...I have to serve it...or ALL the ingredients don't get used. If I serve Tacos, I have to assemble them...serve them when he says he's ready and the food is still hot ....and make more if he wants 2nd's. I do this for lunch AND dinner.

Any dish I can simplify...to a cut and serve...or scoop it out of a casserole dish...easier for me! And leftovers save my day!
plllog
last month
last modified: last month
An excellent reason to buy a big Bundt pan! Plus, you can make a Bundt cake. The great thing is that it's all cake and pretty and ready to serve. I know you're gym rats, so guessing you're not into all the frostings and creams of layer cakes. I have a couple of very good recipes if you want to make a cake. :) Also...I imagine that if you get into the pretty inverted casserole thing, you can collect different cake molds and bake a shell into a Thanksgiving one, for instance (I think you are the one who's good at puff?) and do something beautiful to cut and serve from leftovers. It could be your thing... (Yes, I'm being silly, but it's interesting to think on... )
NiCOZ5 thanked plllog
lizbeth-gardener
last month
If you are planning on leftovers, I would think they would be pretty soggy if made in a bundt pan, but I didn't watch the video. When I make tacos I have every ingredient in separate bowls and everyone can make according to their taste. It makes it so much easier to refrigerate any leftovers and keep the tortillas fresh. I did read that you are required to make and serve DH his, but still seems easier. YMMV
NiCOZ5 thanked lizbeth-gardener
Olychick
last month
last modified: last month
I don't see any reason a 2 piece bundt pan wouldn't work. If it will hold cake batter, it should hold these ingredients. Of course you wouldn't use so much oil that it would pool. The recipe calls for cooking spray. The tortillas will overlap each other and hold the ingredients. It sounds like a fun recipe to try.

I'm not sure who is making you cook the way you describe. That sounds untenable. Who would do all that if you die first? Maybe he should practice getting his own meals.
NiCOZ5 thanked Olychick
NiCOZ5
Original Author
last month
last modified: last month
"Maybe he should practice getting his own meals."

I serve meals "restaurant style" when it's the two of us. When we have friends over...then I put out a taco bar...or grill salmon with multiple side dishes. I'm not complaining...just planning.

I'd like to buy a bundt pan...I just don't have time to go shop for one right now. Any suggestions on a good one to buy?

@Olychick... 🤣 He makes his own breakfast since he newly retired a year ago...and is doing ALL the laundry! He even assembles sports bras & cleans cat boxes 1st thing every morning! 🤣He's a good guy...
Olychick
last month
Glad to hear that Nicole! Came across sounding like a task master, which I guess he's not. Sorry!
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plllog
last month
My reply got 'et. Short version., I'd recommend "original" Nordicware 15 cup (I think it's the same size as the old one, but measured to the batter level, rather than the brim. The original shape seems better suited to the tortillas, and you can put less food in a bigger pan, but not more in a smaller one. It's also available everywhere. And unlike the yard sale ones, the new have silicone linings, not scratched old teflon.
NiCOZ5 thanked plllog
NiCOZ5
Original Author
last month
last modified: last month
I just saw a silicone one...? Not familiar with that. Also..Wilton cake pans. Those used to be a great thing for cake classes...are they still? Teflon? I have Amazon prime, next day delivery. I've been using THAT a lot lately.

@Olychick...haha You know me...I picked a good one! ❤️

@plllog...How far across is a 15 cup? 10" 9" Oh...and is aluminum back "in style"? SS was all the rage last time I shopped for pans.
NiCOZ5
Original Author
last month
last modified: last month
Kohls has this one on sale for $8.63....available for store pick up. Has a 5 star rating. 9.25" across...nonstick.

(I don't make bundt cakes. Never needed one before now.)

I'ts carbon steel by Mingle & CO.
colleenoz
last month
“Assembles sports bras”??? Sports bras require assembly? What else is it about sports bras I don’t know?😳
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plllog
last month
last modified: last month
Not silicone. Not so great for the crisping. The shap of the Kohl's one isn't optimum for the casserole. There are too few flutes, they're too narrow and sharp. But if you're more after dishing up dinner than optimal beauty, it'll work okay. Just be carefull when draping in the flutes. There's Prime day in two days. There might be a sale price on Amazon. The aluminum is heavy. Heavy aluminum is its own thing. The association with Alzheimer's has been debunked. Carbon steel is not what I'd use for a baking pan, including casserole. Anything that's good in glass or ceramic wants more insulation. Carbon steel is best for fast reaction times, like woks, eggs, eggy things like crepes and pancakes, though the shape of the Wilton is good. It seems small, though. Metal will give better crisping than glass (I have a couple glass Bundt style pans). If you don't want the 15c Nordic, may I suggest the 12?

But really, I'm mostly talking about emulating the crust. The actual casserole should work in anything, though you need crisping, i.e., drying, to make it stand up.
NiCOZ5 thanked plllog
NiCOZ5
Original Author
last month
last modified: last month
"“Assembles sports bras”??? "

@colleenoz...Yep! The new sports bras have padding that either comes out in the dryer or lumps 2 pads on one side AND they come in different shapes...round or triangle. They're NOT sewn in any more....? I go to put one on...always in a hurry...and I have to put-it-back-together.Video of frustration...a laugh

@plllog...yeah...I've read the medical papers on aluminum cookware. I own anodized aluminum cookware...and a set of pretty SS cookware as a backup for potlucks. Just wondering about what's current....and never tried silicone....appreciate the advice and hand holding...I DID buy the one from Kohls. There's one located next to a Home Depot...and ya know I spend a LOT of my time at Home Depot. 👷(Grouting stone veneer today) It was just quick & easy. I just did a one month "refresh" on a rental...they'd fried the exterior GFI & it needed two! New carpet + pad, Reseeded the lawn...

We have a SparrowHawk Cooking Store(click to see)...the parking is a nightmare...downtown. I usually spend hours there buying whatever I need. "IF I HAD THE TIME"...I'll stop in.
plllog
last month
I feel your pain on the rental, and raise you motorcycles in the living room. ;) I'm sure the Kohl's pan will be fine. Any shortcomings, you'll just adapt. :) Easy is a great virtue in itself.
NiCOZ5 thanked plllog
porkchop_z5b_MI
last month
No one should be putting bras in the dryer, sports or otherwise, unless they're 100% cotton. That's the fastest path to destruction, the heat breaks down the material. Air dry the bras, ladies!
NiCOZ5 thanked porkchop_z5b_MI
NiCOZ5
Original Author
last month
last modified: last month
Kohls sold out...cancelled my order. :0) An excuse to buy a 15 cup Nordic Anniversary Gold Bundt Pan! Delivered to me today...on the Amazon Prime sale! $33! 👏🏼

It's cast aluminum. That should make a crisp shell! Love how THAT worked out....
plllog
last month
Brava!

Controlling the juices in the future should be learnable, if you care. The toasty color is excellent as are the ridges. In my eyes, the juice stains make it that much more appealing looking. :)
NiCOZ5 thanked plllog
NiCOZ5
Original Author
last month
It's funny how brushing the tortillas with olive oil changed the consistency to a pie shell crust. 👩‍🍳Then because it was a bigger bundt pan than is usual, I used two pounds of ground turkey, a bag of chips + cheese. There was no room for anything else. (Tips: if anyone else makes one in this size pan)
porkchop_z5b_MI
last month
Oh wow, that came out great!
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chloebud
last month
Nicely done!👍🏻
NiCOZ5 thanked chloebud

Tacos made in a bundt pan. It's gone viral!!!

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