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Delicious Mexican Bundt Pan Nachos served in a round dish with toppings.

Mexican Bundt Pan Nachos

Elevate your nacho experience with this visually stunning Bundt pan method, perfect for gatherings and celebrations.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Nachos
  • 6 cups Tortilla Chips Choose high-quality tortilla chips for better texture.
  • 2 cups Shredded Cheese Cheddar or Mexican blend work great.
For the Filling
  • 1 pound Ground Beef or Turkey You can substitute with black beans for a vegetarian option.
  • 1 packet Taco Seasoning Or use homemade seasoning.
  • 1 cup Sour Cream
  • 1/2 cup Sliced Jalapeños Adjust based on heat preference.
  • 1/4 cup Chopped Fresh Cilantro
  • 1 cup Diced Tomatoes Fresh is best, but you can use canned.
For the Garnish
  • 1 Avocado Diced.
  • 1/2 cup Green Onions Chopped.
  • Lime Wedges For serving.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) to allow for even cooking and melting of the cheese.
  2. Cook the ground beef or turkey in a skillet over medium heat until browned, about 5-7 minutes. Drain any excess fat and add the taco seasoning with a little water according to package instructions. Simmer for about 5 minutes until well combined.
  3. Spray a Bundt pan generously with cooking spray to ensure the nachos come out easily after baking.
  4. Layer half of the tortilla chips on the bottom of the Bundt pan, pressing them gently into place. Spread half of the cooked meat mixture over the chips, followed by 1 cup of shredded cheese. Add a layer of diced tomatoes, jalapeños, and a sprinkle of cilantro. Repeat the layers with the remaining tortilla chips, meat mixture, and cheese.
Baking
  1. Place the Bundt pan in the preheated oven and bake for approximately 20-25 minutes or until the cheese is melted and bubbly.
  2. Remove the pan from the oven and let it cool for 5 minutes. Carefully invert it onto a serving platter, tapping the bottom and sides to encourage the nachos to release.
Garnishing
  1. Top your nacho cake with diced avocado, chopped green onions, and dollops of sour cream. Serve with lime wedges on the side for a zesty finish.

Notes

Feel free to customize toppings and portion sizes to cater to everyone’s preferences. Leftover nachos can be stored in an airtight container in the fridge for up to 2 days. To reheat, bake at 350°F until warmed through.