Bundt Pan Nachos (Print View)
Crispy layered nachos baked in a bundt pan for easy serving
# What You Need:
→ Chips & Cheese
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→ Protein
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→ Vegetables
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→ Seasonings
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→ Toppings (for serving)
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# How to Make It:
01 - Preheat your oven to 375°F. Grease a 10–12 cup bundt pan with nonstick spray.
02 - In a skillet over medium heat, combine the protein of choice with taco seasoning. Heat until warmed through. Season with salt and pepper if needed.
03 - Layer the base of the bundt pan with a generous handful of tortilla chips, slightly overlapping. Sprinkle a mix of cheddar and Monterey Jack cheeses over the chips.
04 - Add a layer of your 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 Tips:
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- Everyone gets their fair share of cheesy edges instead of fighting over the crispy corners
- The presentation looks like you spent hours when it really takes minutes to assemble
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- The five minute rest period is nonnegotiable or your chip tower will collapse into a sad pile
- Overfilling the pan causes overflow and smoking ovens, so resist the urge to cram in extra chips
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- Uniform chip size ensures even layers and structural integrity
- Room temperature cheese melts more evenly than cold cheese straight from the fridge