Bundt Pan Nachos (Print Page)

A fun twist on nachos baked in a bundt pan for easy serving

# 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
05 - 1 cup canned black beans, rinsed and drained

→ Vegetables

06 - 1 cup canned corn, drained
07 - 1 cup diced tomatoes
08 - 1/2 cup sliced black olives
09 - 1/2 cup diced red onion
10 - 1 jalapeño, thinly sliced

→ 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 with nonstick spray.
02 - In a skillet over medium heat, combine protein of choice with taco seasoning. Heat until warmed through. Season with salt and pepper if needed.
03 - Layer the base of the bundt pan with tortilla chips, slightly overlapping. Sprinkle a mix of cheddar and Monterey Jack cheeses over the chips.
04 - Add a layer of cooked protein or beans, followed by corn, tomatoes, black olives, red onion, and jalapeños.
05 - Repeat layering chips, cheese, and filling ingredients until all are used, finishing with a layer of cheese on top.
06 - Press down gently to compact the layers, ensuring the bundt pan is filled evenly.
07 - Bake for 18–22 minutes until cheese is melted and bubbly and the top is golden brown.
08 - Let cool for 5 minutes. Carefully invert the bundt pan onto a large serving platter.
09 - Garnish with cilantro and serve immediately with sour cream, guacamole, salsa, and lime wedges on the side.

# Expert Tips:

01 -
  • The edges get impossibly crispy while staying melty in the middle, creating texture you cant get from a baking sheet
  • Its basically selfserving, just pull apart what you want and let everyone dig in together
  • You can prep everything ahead and bake when guests arrive, meaning more time actually hanging out
02 -
  • Greasing the bundt pan thoroughly is nonnegotiable or you'll be eating nachos out of the pan with a spoon instead of presenting a beautiful ring
  • Letting it rest for those 5 minutes before flipping gives the cheese a moment to set so everything stays put
  • Thicker, restaurantstyle chips are your friend here, thin ones will disintegrate under all those layers
03 -
  • Grate your own cheese from blocks instead of buying pre-shredded bags, the anti-caking coating in bagged cheese keeps it from melting smoothly
  • If you're worried about sticking, line the greased bundt pan with parchment paper cut into strips that overhang the edges

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