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Bundt Pan Nachos

Cheesy Bundt Pan Nachos Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 8 oz sturdy tortilla chips
  • 3 cups shredded cheese (cheddar and Monterey Jack)
  • 1 lb ground beef or shredded chicken
  • 1 packet (1 oz) taco seasoning
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup diced tomatoes, drained
  • 1/4 cup sliced pickled jalapeños
  • Cooking spray
  • sour cream
  • guacamole
  • salsa
  • chopped cilantro

Method
 

  1. Preheat oven to 375°F (190°C) and generously grease a 10-cup bundt pan. Arrange half the chips in the pan, scatter half the beans and tomatoes on top.
  2. Cook the ground beef with taco seasoning until browned, about 8 minutes. Drain excess fat. Layer the meat over the chips, then sprinkle with half the cheese and press down lightly.
  3. Add the remaining chips, then layer the rest of the beans, tomatoes, and all the jalapeños. Cover with the remaining cheese.
  4. Bake for 20 to 25 minutes until bubbly and golden around the edges, rotating the pan halfway through.
  5. Let the nachos rest in the pan for 5 minutes. Run a knife around the edges, invert onto a large platter, and top with sour cream, guacamole, salsa, and cilantro. Serve right away.

Notes

Letting the ring cool 5 full minutes before flipping is the difference between a beautiful unmolding and a broken pile of chips. If you want extra insurance, lightly spray the platter with cooking spray so the ring slides back into place if it shifts. The nachos are at their peak crunch immediately after they come out of the oven, so have your cold toppings ready.