Bundt Pan Cheesy Nachos (Print Version)
Layers of beef, cheese, and tortilla chips baked golden. Perfect with fresh garnishes and served warm.
# Ingredients:
→ Main
01 -
8 ounces Colby jack cheese, shredded
02 -
12 ounces tortilla chips
→ Beef Mixture
03 -
0.5 pound lean ground beef
04 -
0.5 cup yellow onion, diced
05 -
0.5 teaspoon salt
06 -
0.25 teaspoon ground black pepper
07 -
0.25 cup water
08 -
2 tablespoons taco seasoning
→ Optional Garnish
09 -
Sour cream
10 -
Diced tomatoes
11 -
Chopped fresh cilantro
# Steps:
01 -
Preheat oven to 450°F. Coat a 12-cup capacity bundt pan with cooking spray and set aside.
02 -
In a large skillet over medium-high heat, cook the ground beef, diced onion, salt, and black pepper for 6 to 7 minutes until beef is browned and no pink remains. Drain off excess fat.
03 -
Return skillet to medium heat. Add water and taco seasoning, stirring to combine. Continue to cook for 2 to 3 minutes until most of the liquid evaporates. Remove from heat.
04 -
Sprinkle half of the shredded cheese into the bottom of the prepared bundt pan. Spoon half of the beef mixture over the cheese, followed by one third of the tortilla chips, avoiding overpacking.
05 -
Add remaining shredded cheese, the rest of the beef mixture, and another third of the tortilla chips, forming even layers and leaving room for expansion.
06 -
Transfer to preheated oven and bake for 10 minutes until cheese is melted and edges are crisp.
07 -
Remove from oven. Place a large, heatproof plate over the bundt pan and carefully invert to transfer nachos onto the plate. Remove the pan and reposition any cheese that sticks. Top with optional garnishes like sour cream, diced tomatoes, or chopped cilantro. Serve warm.
# Notes:
01 -
For crispier nachos, avoid tightly packing the chips, as this preserves distinct layers and texture.