Bundt Pan Nachos (Printer-friendly)

Crispy layered nachos baked in a bundt pan for easy serving. Packed with cheese, protein, and colorful toppings.

# What You'll 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, black beans for vegetarian)

→ Vegetables

05 - 1 cup canned black beans, rinsed and drained (optional)
06 - 1 cup canned corn, drained
07 - 1 cup diced tomatoes, 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 cooked protein with taco seasoning in a skillet over medium heat. Cook until warmed through, approximately 3-5 minutes. Adjust seasoning with salt and pepper as needed.
03 - Arrange a single layer of tortilla chips across the bottom of the bundt pan, allowing slight overlap. Distribute an even layer of cheddar and Monterey Jack cheeses over the chips.
04 - Spread a portion of seasoned protein over the cheese layer. Top with corn, tomatoes, black olives, red onion, and jalapeño slices if using.
05 - Repeat the layering process with chips, cheese, and filling ingredients until all components are used. Ensure the final layer consists entirely of cheese for optimal melting and browning.
06 - Press down firmly on the layered ingredients with a spatula or clean hands to compress the mixture. This ensures the nachos will hold their shape when inverted.
07 - Transfer the bundt pan to the preheated oven. Bake for 18-22 minutes until cheese is completely melted and bubbly, and the top achieves a golden-brown color.
08 - Remove from oven and let stand for 5 minutes to set. Carefully invert the bundt pan onto a large serving platter, lifting the pan slowly to release the nacho ring.
09 - Sprinkle fresh cilantro over the top. Serve immediately alongside bowls of sour cream, guacamole, and salsa with lime wedges on the side.

# Expert Advice:

01 -
  • Every single chip gets coated in melted cheese instead of just the top layer like regular nachos
  • You can prep everything ahead and just bake when guests arrive
  • The flip moment makes you look like a kitchen wizard with almost zero actual effort
02 -
  • Letting the bundt pan rest for 5 minutes before flipping is absolutely crucial or everything will collapse into a sad pile
  • Overfilling slightly is better than underfilling because the ingredients settle as they bake
  • Resist the urge to add soggy ingredients like guacamole before baking or youll end up with mushy chips
03 -
  • Use room temperature cheese straight from the bag instead of cold from the fridge for faster melting
  • If your chips are slightly stale bake them at 300°F for 5 minutes before layering

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