Bundt Pan Nachos (Printable Version)
Crispy, cheesy layers baked in a bundt pan for easy sharing
# 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
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
# Step-by-Step:
01 - Preheat oven to 375°F. Grease a 10-12 cup bundt pan with nonstick cooking spray.
02 - In a skillet over medium heat, combine the protein of choice with taco seasoning. Cook 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, or until cheese is melted and bubbly and the top is golden brown.
08 - Let the nachos 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 Advice:
01 -
- The edges get impossibly crispy while the center stays melty and soft, creating texture in every single bite
- You can assemble it ahead of time and bake when guests arrive, making you look effortless
- Its literally impossible to serve yourself just one portion
02 -
- The most common mistake is under greasing the pan, so be generous with nonstick spray or butter
- Letting the nachos rest before flipping is non negotiable unless you want nacho confetti instead of a ring
03 -
- Leftovers reheat surprisingly well in the oven at 350F for about 10 minutes, though the texture will never be quite as perfect as fresh
- If your chips seem stale, spread them on a baking sheet at 300F for 5 minutes before layering to bring back their crunch