Description
Bundt Pan Nachos are a fun and interactive twist on traditional nachos, ideal for game day or family gatherings. The Bundt pan ensures even topping distribution and creates a unique presentation centerpiece with dips available in the center.
Ingredients
Scale
- 1 bag (13 oz) tortilla chips
- 2 cups shredded Mexican cheese blend
- 1 can (15 oz) black beans, drained and rinsed
- 1 lb ground beef (or substitute ground turkey or plant-based alternative)
- 1 packet taco seasoning
- 1 cup salsa (medium or mild, depending on preference)
- 1 cup sour cream
- 1 large avocado, diced
- 1 medium tomato, diced
- 1/4 cup sliced black olives
- 1/4 cup sliced jalapeños (optional)
- 1/4 cup chopped cilantro
- 1/4 cup sliced green onions
- 1 lime, cut into wedges
- Guacamole
- Queso dip
- Extra salsa
- Bean dip
Instructions
- Lightly spray a 10-12 inch Bundt pan with cooking spray.
- In a large skillet over medium heat, brown the ground beef until no longer pink. Drain excess fat, then add the taco seasoning and 1/4 cup water. Simmer for 2-3 minutes.
- Place a layer of tortilla chips in the bottom of the Bundt pan. Add a layer of seasoned meat, black beans, and a sprinkle of cheese.
- Continue layering chips, meat, beans, and cheese until near the top of the Bundt pan. The final layer should be cheese.
- Preheat your oven to 350°F (175°C). Bake for 15-20 minutes until the cheese is melted and bubbly.
- Cool in the pan for about 5 minutes, then invert onto a serving platter.
- Add fresh toppings: diced tomatoes, avocado, sliced olives, jalapeños, cilantro, and green onions.
- Place chosen dip(s) in bowls in the center hole of the nacho ring and arrange lime wedges around the platter.
Notes
- Choose sturdy, thick tortilla chips to withstand toppings.
- For better cheese pull, mix sharp cheddar with Monterey Jack.
- Reheat leftovers in an oven at 325°F for better crispness.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8 of the dish
- Calories: 375
- Sugar: 2
- Sodium: 530
- Fat: 20
- Saturated Fat: 9
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 5
- Protein: 15
- Cholesterol: 48