Bundt Pan Nachos (Printable Version)
A fun twist on classic nachos baked in a Bundt pan for impressive presentation.
# What You'll Need:
→ Meat & Beans
01 - 1 pound ground beef
02 - 1 (15 ounce) can black beans, drained and rinsed
03 - 1 packet (1 ounce) taco seasoning
04 - 1/3 cup water
→ Chips & Cheese
05 - 8 cups tortilla chips
06 - 2 cups shredded Cheddar cheese
07 - 1 cup shredded Monterey Jack cheese
→ Vegetables & Toppings
08 - 1 cup diced tomatoes
09 - 1/2 cup sliced black olives
10 - 1/2 cup sliced green onions
11 - 1 jalapeño, thinly sliced
12 - 1/4 cup chopped fresh cilantro
13 - 1/2 cup sour cream
14 - 1/2 cup salsa
15 - 1 avocado, diced
# Step-by-Step:
01 - Preheat oven to 375°F. Grease a Bundt pan thoroughly with nonstick cooking spray.
02 - Heat a skillet over medium heat. Add ground beef and cook, breaking apart with a spoon, until browned, approximately 5–7 minutes. Drain excess fat from the pan.
03 - Sprinkle taco seasoning over the cooked beef. Pour in water and stir until seasoning is evenly distributed. Simmer for 2–3 minutes until sauce thickens. Fold in drained black beans and remove from heat.
04 - Spread one-third of the tortilla chips evenly across the bottom of the prepared Bundt pan. Distribute one-third of the beef-bean mixture over the chips. Sprinkle with one-third of the Cheddar and one-third of the Monterey Jack cheese.
05 - Repeat the layering process two more times: chips, followed by beef mixture, then both cheeses. Finish with the final cheese layer on top.
06 - Place Bundt pan in the center of the oven. Bake for 15–18 minutes until cheese is completely melted and bubbly.
07 - Remove pan from oven using oven mitts. Allow to cool for 3–5 minutes. Carefully invert the pan onto a large serving platter to release the nacho ring.
08 - Scatter diced tomatoes, black olives, green onions, jalapeño slices, and fresh cilantro over the top. Add dollops of sour cream and salsa. Finish with diced avocado.
09 - Serve while hot and crispy. Provide additional salsa and sour cream on the side if desired.
# Expert Advice:
01 -
- Every single chip gets loaded with toppings instead of just the top layer like traditional nachos
- The presentation pulls double duty as both a stunning centerpiece and built-in serving vessel
- You can prep everything ahead and just bake when guests arrive
02 -
- Letting the nachos rest for those few minutes before flipping is the difference between a beautiful ring and a messy slide-off situation
- Greasing every curve of the Bundt pan thoroughly is non-negotiable or parts will stick and ruin the reveal
03 -
- Shred your own cheese from blocks instead of buying pre-shredded bags for significantly better melting
- Warm your serving platter slightly in the oven while the nachos bake so everything stays hot longer after flipping