This one’s a staple in my kitchen!
Ingredients
1 tsp olive oil
1 large white onion, sliced
1 bell pepper (any color), diced
1 jalapeño, seeded and diced
Juice of 1 lime
1 lb (455 g) ground beef
1–2 packets taco seasoning (or homemade)
10 low-carb/keto tortillas (Mission or Costco)
Non-stick cooking spray
1½ cups shredded cheddar cheese (I used Tex-Mex)
1½ cups shredded Monterey Jack cheese
Sour cream, for serving
Salsa, for serving
Directions
Preheat oven to 350°F (180°C).
Heat olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until caramelized (about 10 minutes).
Add bell pepper and jalapeño; cook until softened, about 3 minutes.
Add ground beef, breaking it up as it cooks. Stir in taco seasoning and lime juice. Mix well, then remove from heat. (You can refrigerate until ready to assemble.)
Stack tortillas on a cutting board and cut them in half.
Generously spray a bundt pan with non-stick spray.
Arrange tortilla halves in the bundt pan in a fanning pattern, slightly overlapping.
Sprinkle half of the cheddar cheese over the tortillas.
Spread half of the beef mixture over the cheese.
Add another layer of tortillas, then sprinkle half of the Monterey Jack.
Repeat layering until you have 3 or more layers, ending with a tortilla layer on top. (Use as many tortillas as needed to fully cover each layer.)
Bake for 45 minutes, until crispy and browned.
Let cool for 20 minutes.
Place a plate over the bundt pan and carefully invert to release the taco ring.
Slice and serve with sour cream and salsa.