Tacos made in a bundt pan. It's gone viral!!!
3 months ago
last modified: 3 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
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Comments (24)
- 3 months ago
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Comments (31)Okay, I admit it. I overreacted. I guess I was just excited about doing something for someone and never hearing back I got my feelings hurt. I'm sorry if I upset anyone or made anyone scratch their head... And I can understand that some folks might be leery about giving any personal info out to a 'virtual' friend. I've met so many nice people over the internet in various forums..gardening, cooking, tomatoes, etc. that I forget there could be people that are more private about certain things. It's okay. I won't stop trying to make friends and yes I could be making up all this in my head and sonopoly is just away for the weekend! ....alright...back to your regular scheduled programming......See MoreDo you have a great taco or nacho type dip?
Comments (8)Stacy, this is my favourite. Matt and Moe really love it to. We usually make a meal out of it. I use my own seasoning for the taco beef but it is also good made with pork or beef carnitas. A little Mexican restaurant in Vancouver serves theirs with deep fried flour tortillas instead of corn tortillas so that is what I usually do too. Home Cookin Chapter: Recipes From Thibeault's Table Mexican Layered Supreme ======================= Can aslo be made with pork or beef carnitas (Shredded) 1 pound lean ground beef 1 clove of garlic - minced 1/2 small onion chopped 1 teaspoon ground cumin 1 teaspoon chili powder 1/2 teaspoon paprika salt pepper beef broth Pinto beans, homemade preferrably but canned will do. Homemade Guacamole (leave chunky) Salsa Preferrably homemade blacked sliced olives sour cream Monterey Jack Cheese chopped tomatoes . Saute beef in a small amount of oil until the pink is gone. Add the onion and garlic and seasonings and continue to cook for a few minutes until onion is tender. Add one cup beef broth, cover and simmer for 1/2 hour. Remove lid and cook until the liquid has evaporated. Refry beans in some fat with some minced garlic and season with salt, pepper and more cumin to taste. To Assemble Place refried beans in the bottom of an ovenproof serving dish. Top with ground beef mixture. Sprinkle shredded cheese over top and place in the oven for the cheese to melt. Spread with sour cream and then the guacamole. Add some Salsa, sprinkle with chopped tomatoes and black olives and serve with good quality tortilla chips to dip. Best served while the beans and meat are still warm....See MoreIndian Tacos
Comments (17)Ci-lantro, I also agree that "fry bread" as we now know it was not introduced until the Native Americans were relegated to reservations and/or introduced to European food stuffs. All nations and people have their own version of "bread", though. I think fry bread most probably started out much like the corn tortilla, as the Native Americans would have little access to leavening or wheat flour. It probably contained grains or nuts available such as sunflower seeds or acorns, whatever was available in specific areas. At any rate, I love fry bread in it's current state. It's much like an "elephant ear" to me and is even often served with cinnamon and sugar or honey, although I like it as you've made it, as a container for beans and meat. It was probably originally used as a utensil or device to scoop foods out of the pot. Annie...See MoreI remembered to take a picture! Fry Bread Tacos
Comments (16)Okay, I'm telling you this to be informative, not to brag, but the leftover toppings made the awesomest taco salad! I think the veg survived so well because the only small plastic bags they had were heavy freezer bags. (I'd forgotten my containers.) No more fry bread, of course, but I'd picked up a packet of taco sized yellow corn tortillas at TJ's that are more like homemade than any I've seen before. I'd picked them up as a backup plan in case the fry bread was a disaster. I was in no mood to actually cook (low air pressure makes me sleepy), even to toast tortillas, so I used the toaster oven. It worked remarkably well. Very similar to using a comal. Made a nice accompaniment to the salad, but I wasn't about to make actual tacos and grill them and everything either, so I'm proud of myself for actually toasting them (not really palatable raw (no really really raw--they're par grilled--but not good without further cooking). I'm being literal about the "toast". My toaster oven has a specific toast setting with a timer that acts like a drop lever on a pop-up toaster. The meat was TJ's shaved beef, dry marinated with a sample packet of Penzey's fajita spice mix, augmented with their adobo because there wasn't enough quantity in the packet. I casually seared them in cast iron--casual as in taking a clump and kind of spreading it with the tongs rather than carefully laying out each shaved slice. Removed from pan, which was deglazed with leftover flat beer (Corona), which was then augmented and reduced some with a can of Ro-Tel tomato/onion/pepper which I'd bought for a specific recipe to try, and not used and I've forgotten what it was for anyway. Beef added back for a good combined then returned to the Pyrex square I'd been holding it in, which has a cover. Reheated in the oven at Mother's house for about 25 minutes. Today, just zapped for warmth. The toppings included sour cream, jarred salsa picante, sharp cheddar and pepitas. The veg were a made up slaw from TJ's of shredded cabbage, kale, carrots and broccoli stems, and chopped tomato, avocado, Spanish onion, and green and orange pepper (that's one bell pepper with two color striation, and it tastes like a mellower version of a green bell pepper, or less sweet/more green version of an orange one). Made a bed of the slaw, added the warmed meat, topped with the veg, pepitas and cheese, then used a couple spoons of sour cream and salsa instead of dressing and mixed well. Okay, I admit it, I've gone into such detail because I want to keep it as a recipe because the salad was so danged good. I've made a lot of taco salads, but this was way better than the conventional ones, and easy to reproduce the seasonings and slaw without the packages....See More- 3 months ago
- 3 months agolast modified: 3 months ago
- 3 months agolast modified: 3 months ago
- 3 months agolast modified: 3 months ago
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. - 3 months agolast modified: 3 months ago
- 3 months agolast modified: 3 months ago
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.... - 3 months ago
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