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Mexican Bundt Pan Nachos served in a decorative bundt pan with toppings

Mexican Bundt Pan Nachos

A creative and visually stunning take on classic nachos, layered in a Bundt pan and topped with fresh ingredients, perfect for sharing with family and friends.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Nacho Base
  • 2 bags tortilla chips (around 12 oz each)
  • 2 cups shredded cheddar cheese Use a variety for depth of flavor.
  • 1 cup shredded Mexican cheese blend
  • 1 can black beans, drained and rinsed (15 oz)
  • 1 cup corn (canned or frozen) If using frozen, be sure to cook and cool first.
For the Toppings
  • 1 cup diced tomatoes Use ripe tomatoes for best flavor.
  • 1 jalapeño, sliced (optional) Add for extra spice.
  • ½ cup diced red onion
  • 1 cup guacamole (store-bought or homemade)
  • 1 cup sour cream or Greek yogurt
  • Fresh cilantro for garnish
For the Sauce (optional but recommended)
  • 1 cup salsa (your favorite variety)
  • 1 tablespoon taco seasoning

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Lightly grease your Bundt pan with cooking spray or olive oil.
  2. Start with the base layer. Place a third of the tortilla chips into the bottom of the Bundt pan.
  3. Layer the cheese. Sprinkle a third of the cheddar cheese on top of the chips, followed by a handful of black beans and corn.
  4. Add your sauces. If using, spread a layer of salsa over the cheese and beans. Sprinkle a little taco seasoning if desired.
  5. Repeat the layers with chips, cheese, beans, corn, and salsa, finishing with a final layer of cheese on top.
  6. Bake in the oven for 15-20 minutes, or until the cheese is melted and bubbling.
  7. Cool slightly for about 5 minutes after taking it out of the oven.
  8. Invert the pan onto a large serving platter to release the nachos.
  9. Top with diced tomatoes, jalapeños, and red onions. Add dollops of guacamole and sour cream, and garnish with fresh cilantro.

Notes

For a spicier kick, feel free to include additional jalapeños or sprinkle chili powder in the layers. Store leftovers in an airtight container in the refrigerator for up to two days.