Bundt Pan Nachos (Printable Version)

Layered chips and cheese baked in a bundt pan create a fun, shareable appetizer perfect for gatherings.

# 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, 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
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

# How to Make It:

01 - Preheat oven to 375°F. Grease a 10-12 cup bundt pan thoroughly with nonstick cooking spray.
02 - In a skillet over medium heat, combine ground beef or chicken with taco seasoning. Cook until warmed through, approximately 3-5 minutes. Season with salt and pepper to taste.
03 - Arrange a single layer of tortilla chips at the bottom of the bundt pan, slightly overlapping. Sprinkle evenly with a portion of cheddar and Monterey Jack cheese blend.
04 - Distribute cooked protein or beans over the cheese layer. Add corn, diced tomatoes, black olives, red onion, and jalapeño slices as desired.
05 - Repeat the layering process with chips, cheese, and filling ingredients until all ingredients are used. Finish with a final layer of cheese on top.
06 - Press down gently on the layers to compact the ingredients. Ensure the bundt pan is filled evenly for uniform baking.
07 - Bake for 18-22 minutes until cheese is completely melted and bubbly. The top should be golden brown.
08 - Allow the nachos to cool in the pan 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.

# Expert Tips:

01 -
  • Its basically the ultimate party trick that tastes even better than it looks
  • The center hole becomes a perfect dipping station for all your favorite toppings
  • Layering everything in advance means you can actually hang out with your guests instead of stuck at the stove
02 -
  • Letting the pan cool for those full 5 minutes before flipping is what keeps your nacho cake intact
  • Drain your canned ingredients extra thoroughly or the bottom layers will turn soggy
  • Room temperature cheese shreds melt more evenly than cold ones straight from the fridge
03 -
  • Sturdy thick chips are nonnegotiable because thin ones will collapse under the weight
  • Press each layer down firmly before adding the next one so everything stays together
  • Let the pan sit those full 5 minutes no matter how eager everyone is to start eating

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