Bundt Pan Nachos (Printable Version)

Crispy layered chips baked in a bundt pan with melted cheese and toppings

# Ingredient List:

→ Chips & Cheese

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→ Protein

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→ Vegetables

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→ Seasonings

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→ Toppings

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# How to Make:

01 - Preheat oven to 375°F. Grease a 10-12 cup bundt pan thoroughly with nonstick cooking spray.
02 - Combine cooked protein with taco seasoning in a skillet over medium heat. Cook until warmed through, approximately 3-5 minutes. Adjust seasoning with salt and pepper as desired.
03 - Arrange a generous layer of tortilla chips across the bottom of the prepared bundt pan, allowing slight overlap. Distribute an even layer of shredded cheddar and Monterey Jack cheeses over the chips.
04 - Spread seasoned protein (or additional beans for vegetarian version) over the cheese layer. Top with corn, diced tomatoes, black olives, red onion, and sliced jalapeños if using.
05 - Continue alternating layers of tortilla chips, cheese blend, and vegetable filling until all ingredients are used. Ensure the final layer is cheese for optimal melting and browning.
06 - Gently press down on the layered ingredients with clean hands or a spatula to compress the structure. This ensures the nachos hold together when inverted.
07 - Place bundt pan in preheated oven and bake for 18-22 minutes, until cheese is completely melted, bubbly, and the top develops a golden-brown color.
08 - Remove from oven and allow to cool for 5 minutes. This resting period is essential for the layers to set. Carefully invert the pan onto a large serving platter.
09 - Sprinkle fresh cilantro over the top. Serve immediately while hot and crispy, accompanied by sour cream, guacamole, salsa, and fresh lime wedges on the side.

# Expert Tips:

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  • The bundt pan creates this insane ratio of crispy edges to gooey center that regular sheet pan nachos can never achieve
  • You can prep everything ahead and just bake when guests arrive which makes you look effortless
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  • Drain your canned ingredients like your life depends on it because excess water will make your nachos soggy and sad
  • Letting the nachos rest before flipping is non negotiable or you'll end up with a Nacho Avalanche on your floor
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  • Buy the good thick restaurant style chips because thin bargain chips will turn to mush under all those layers
  • Don't overcrowd your layers or the heat won't penetrate properly and you'll end up with cold spots

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