Bundt Pan Nachos (Print Version)
Crispy layered nachos baked in a bundt pan with cheese, beans, and toppings.
# What You Need:
→ Chips & Cheese
01 - 10 oz sturdy tortilla chips
02 - 2 cups shredded cheddar cheese
03 - 2 cups shredded Monterey Jack cheese
→ Protein
04 - 1 lb cooked ground beef or shredded rotisserie chicken, optional (substitute black beans for vegetarian version)
→ Vegetables
05 - 1 cup canned black beans, rinsed and drained, optional
06 - 1 cup canned corn, drained
07 - 1 cup diced tomatoes fresh or canned, drained
08 - 1/2 cup sliced black olives
09 - 1/2 cup diced red onion
10 - 1 jalapeño, thinly sliced, optional
→ Seasonings
11 - 1 tbsp taco seasoning
12 - Salt and pepper to taste
→ Toppings
13 - 1/2 cup sour cream
14 - 1/2 cup guacamole
15 - 1/2 cup salsa
16 - 1/4 cup chopped fresh cilantro
17 - Lime wedges
# Directions:
01 - Preheat oven to 375°F. Grease a 10-12 cup bundt pan thoroughly with nonstick cooking spray.
02 - Combine ground beef or chicken with taco seasoning in a skillet over medium heat. Cook until warmed through, seasoning with salt and pepper as needed.
03 - Place a generous handful of tortilla chips in the bottom of the bundt pan, slightly overlapping. Sprinkle with a blend of cheddar and Monterey Jack cheeses.
04 - Distribute cooked protein or beans over the cheese layer. Add corn, tomatoes, black olives, red onion, and jalapeño slices if using.
05 - Continue alternating layers of chips, cheese, and filling ingredients until pan is filled, ensuring the final layer is cheese.
06 - Press down gently on the layers to compact them, ensuring even distribution throughout the bundt pan.
07 - Bake for 18-22 minutes until cheese is completely melted, bubbly, and the top is golden brown.
08 - Allow to cool for 5 minutes. Carefully invert the bundt pan onto a large serving platter.
09 - Sprinkle fresh cilantro over the top. Serve immediately with sour cream, guacamole, salsa, and lime wedges on the side.
# Insider Tips:
01 -
- The ring shape lets everyone grab from every angle without reaching across
- Cheese stays melted and gooey throughout instead of hardening at the edges
02 -
- Pressing down firmly between layers prevents the nacho ring from collapsing when you flip it
- The cooling period is essential because rushing the flip will leave half your creation stuck in the pan
03 -
- Use the bag of shredded cheese from the store for the most consistent melting texture
- A springform bundt pan makes flipping even easier if you are nervous about the release