Bundt Pan Nachos (Print Version)
Layered cheesy nachos baked in a bundt pan for easy serving
# 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, can substitute 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 (or canned, drained)
08 - 1/2 cup sliced black olives
09 - 1/2 cup diced red onion
10 - 1 jalapeño, thinly sliced (optional, for heat)
→ 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
# Step-by-Step Guide:
01 - Preheat your oven to 375°F. Grease a 10–12 cup bundt pan thoroughly with nonstick cooking spray.
02 - In a skillet over medium heat, combine your choice of protein with taco seasoning. Cook until warmed through, seasoning with salt and pepper to taste.
03 - Place a generous handful of tortilla chips at the bottom of the bundt pan, slightly overlapping. Sprinkle an even layer of cheddar and Monterey Jack cheeses over the chips.
04 - Layer the cooked protein (or beans for vegetarian) over the cheese, followed by corn, tomatoes, black olives, red onion, and jalapeños.
05 - Repeat the layering process—chips, cheese, and filling ingredients—until all components are used. Finish with a final layer of cheese on top.
06 - Press down gently on the layers to compact them, ensuring the bundt pan is filled evenly for uniform baking.
07 - Bake for 18–22 minutes, or until the cheese is completely melted and bubbly with a golden brown top.
08 - Allow the nachos to cool for 5 minutes. Carefully invert the bundt pan onto a large serving platter to release the nacho ring.
09 - Sprinkle fresh cilantro over the top. Serve immediately with sour cream, guacamole, salsa, and lime wedges on the side.
# Expert Suggestions:
01 -
- Everyone gets their fair share of the crispy cheesy edges instead of fighting over the outer pieces
- The presentation looks like you put in way more effort than you actually did
- Cleanup is surprisingly simple since everything bakes in one pan
02 -
- Sturdy chips are non-negotiable because thin ones will turn soggy before the cheese melts
- Pressing layers firmly is what keeps the nacho ring intact when you flip it
- The 5-minute cooling period feels endless but prevents your creation from collapsing
03 -
- Room temperature cheese shreds melt more evenly creating better cohesion between layers
- A light coating of cooking spray on your hands helps press layers without everything sticking to your fingers