Bundt Pan Nachos with Seasoned Beef (Printable Version)
Layered tortilla chips, seasoned beef, and melted cheese baked in a Bundt pan for a crowd-pleasing presentation.
# What You Need:
→ Meat & Beans
01 - 1 pound ground beef
02 - 1 (15 ounce) can black beans, drained and rinsed
03 - 1 packet (1 ounce) taco seasoning
04 - 1/3 cup water
→ Chips & Cheese
05 - 8 cups tortilla chips
06 - 2 cups shredded Cheddar cheese
07 - 1 cup shredded Monterey Jack cheese
→ Vegetables & Toppings
08 - 1 cup diced tomatoes
09 - 1/2 cup sliced black olives
10 - 1/2 cup sliced green onions
11 - 1 jalapeño, thinly sliced
12 - 1/4 cup chopped fresh cilantro
13 - 1/2 cup sour cream
14 - 1/2 cup salsa
15 - 1 avocado, diced
# How to Make It:
01 - Preheat oven to 375°F. Grease a Bundt pan thoroughly with nonstick cooking spray.
02 - Heat a skillet over medium heat. Add ground beef and cook, breaking it apart, until browned, about 5-7 minutes. Drain excess fat.
03 - Sprinkle taco seasoning over the cooked beef and add water. Stir well to combine. Simmer for 2-3 minutes until sauce thickens. Stir in black beans and remove from heat.
04 - Spread one-third of tortilla chips evenly across the bottom of the Bundt pan. Top with one-third of the beef-bean mixture and sprinkle with one-third of each cheese.
05 - Repeat the layering process two more times, finishing with the remaining cheese on top.
06 - Place Bundt pan in center of oven and bake for 15-18 minutes, until cheese is completely melted and bubbly.
07 - Remove from oven and let cool for 3-5 minutes. Carefully invert the pan onto a large serving platter to release the nacho ring.
08 - Scatter diced tomatoes, black olives, green onions, jalapeño slices, cilantro, and avocado over the top. Add dollops of sour cream and drizzle with salsa.
09 - Serve warm while cheese remains melted and chips are crisp.
# Expert Tips:
01 -
- The presentation looks like you worked way harder than you actually did
- Every single chip gets covered in toppings instead of just the ones on top
02 -
- The cooling time is not optional or your nacho tower might collapse during the flip
- Really grease that pan well because cheese sticks to everything
03 -
- Use restaurant style chips instead of thin ones so they do not break during layering
- Let the beef mixture cool slightly before layering so it does not make the chips soggy