Bundt Pan Nachos

A fun twist on traditional nachos, Bundt Pan Nachos are perfect for parties and game days, offering a unique shape and layered flavors for a delightful snack.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 8 servings

Course: Appetizer, Snack

Cuisine: American, Mexican

Calories: 450

Ingredients Method Notes

Ingredients

Nacho Base

8 cups sturdy tortilla chips (restaurant-style or thick-cut) Use chips that can hold up under the weight of the layers.

Cheeses

2 cups shredded cheddar cheese For a rich flavor.
1.5 cups shredded Monterey Jack or pepper jack cheese Adds creaminess and spice, if using pepper jack.

Proteins

1.5 cups cooked ground turkey, seasoned, OR shredded cooked chicken, OR seasoned black beans (for vegetarian option) Choose your preferred protein.

Vegetables

0.5 cup diced red onion
0.25 cup sliced pickled jalapeños For a spicy kick.
0.5 cup diced red or green bell pepper
0.5 cup shredded lettuce For garnish.

Toppings and Garnishes

0.5 cup guacamole or sliced avocado
0.5 cup plain Greek yogurt or vegan sour cream For creaminess.
0.5 cup salsa or chopped tomatoes
0.25 cup fresh cilantro, chopped For freshness.
0.25 cup crumbled queso fresco or feta cheese
Lime wedges for squeezing For a zesty kick.

Method

Preparation

Preheat your oven to 375°F (190°C). Lightly grease a 10–12 cup Bundt pan with non-stick spray or a small amount of oil.
Start with a layer of shredded cheese at the bottom of the pan.
Spoon in a layer of cooked ground turkey or shredded chicken, or use black beans for a vegetarian option.
Sprinkle diced onions, bell peppers, and jalapeños on top of the protein layer.
Place a generous layer of tortilla chips over the filling and gently press down.
Continue the layering process—cheese, protein, veggies, chips—until the pan is filled, finishing with a strong chip layer on top.

Baking

Bake the Bundt pan in the oven for 20 minutes, or until the cheese is fully melted and the edges are crispy.

Cooling and Serving

Allow the pan to cool for 5–10 minutes. Place a large serving plate on top and quickly flip the pan to release the nacho ring.
Top with guacamole, sour cream, chopped tomatoes, and fresh cilantro before serving.

Notes

For best results, use sturdy tortilla chips. Don’t skip the cooling step; it helps to hold everything together when flipping. Feel free to experiment with different toppings and layers.