Crunchy Taco Bunt Bake

A fun, easy dinner idea perfect for Cinco de Mayo or busy weeknights 🤍

Ingredients

• 1 lb ground beef or your favorite protein

• 1 packet taco seasoning

• Water (follow packet directions — usually about 2/3 cup)

• 1½ cans/packages mini crescent rolls

• Shredded cheddar cheese

• Shredded Monterey Jack or white cheese

• Nacho Doritos (or your favorite flavor), crushed

• Aw Shit Seasoning

• Good Shit Seasoning

Optional Add-Ins

• Black beans

• Corn

• Sour cream

• Salsa

• Jalapeños

Instructions

1️⃣ Prepare the taco meat

Cook 1 pound of ground beef (or protein of choice) in a skillet until fully cooked. Drain excess grease.

Add taco seasoning and water according to the seasoning packet directions (usually about 2/3 cup water). Simmer until thickened.

2️⃣ Prep the pan

Preheat oven to 350°F.

Using a bundt pan, line the bottom and sides with the crescent roll dough.

The bottom should be mostly covered, while the sides can have small gaps between strips of dough.

(We used our favorite enamelware bundt pan 🤍)

3️⃣ Build the layers

Add:

• a layer of taco meat

• shredded cheese

• crushed Doritos

Repeat the layers one more time.

Top with a little extra cheese and crushed Doritos.

4️⃣ Wrap it up

Take the crescent roll strips and gently pull, tuck, and wrap them over the top so everything connects together.

Lightly press around the ring to seal.

5️⃣ Season + bake

Top with:

• Aw Shit Seasoning

• Good Shit Seasoning

Bake at 350°F for 15–20 minutes, or until golden brown.

6️⃣ Serve

Flip onto a serving platter or board.

Optional: place a bowl of sour cream dip in the center.

✨ Our favorite dip:
Sour cream + Sara Bradley’s “The House” seasoning.

Make It Your Own 🤍

Customize it with:

• black beans

• corn

• jalapeños

• extra cheese

• different Dorito flavors

Easy, fun, and perfect for bringing everyone to the table.