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- 1 bag of tortilla chips - 2 cups shredded cheddar cheese - 1 cup shredded pepper jack cheese - 1 can (15 oz) black beans, drained and rinsed - 1 cup diced tomatoes (fresh or canned) - 1 small jalapeño, sliced (optional) - 1/2 cup sliced black olives - 1/2 cup green onions, chopped - 1 cup guacamole - 1 cup sour cream - 1/4 cup fresh cilantro, chopped (for garnish) You will need a Bundt pan, a baking sheet, and a spatula. Use cooking spray or olive oil for greasing. A knife and cutting board will help with chopping. Choose fresh ingredients for the best taste. Look for bright, firm tomatoes. Check the cheese for freshness and quality. If you like heat, pick a ripe jalapeño. Canned beans should be low-sodium if you want less salt. For olives, choose ones you enjoy, as they add a nice salty bite. Fresh cilantro adds a burst of flavor, so pick a bunch that smells strong. {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This helps the nachos cook evenly. Next, grab your Bundt pan. Spray it with cooking spray or use olive oil. This step keeps the nachos from sticking to the pan. Make sure you cover the bottom and the sides well. A well-prepped pan makes serving easier. Now comes the fun part! Take a bag of tortilla chips and start layering them. Place the chips around the sides and the bottom of the Bundt pan. This makes a tasty base for your nachos. After that, sprinkle half of the shredded cheddar and pepper jack cheese over the chips. Next, add a layer of black beans. Drain and rinse them first. Then, toss in diced tomatoes and jalapeño slices if you like it spicy. Don’t forget the sliced black olives! Repeat this layering process. Add another layer of chips, cheese, beans, tomatoes, and jalapeños. When done, pile on any leftover tortilla chips. Finish with one last layer of cheese on top. Now it’s time to bake. Place the Bundt pan in your preheated oven. Bake for 15-20 minutes. Watch for the cheese to melt and bubble. Once it’s ready, carefully take the pan out of the oven. Let it cool for a few minutes before serving. To serve, flip the Bundt pan onto a large platter. Tap the bottom gently to release your nachos. Drizzle sour cream and guacamole on top. Add chopped green onions and cilantro for a fresh touch. Enjoy your delicious Bundt Pan Nachos with friends and family! To make your Bundt Pan Nachos stand out, focus on the layers. Use enough chips to form a solid base. This keeps the nachos crispy. Layer your ingredients well for even flavor. Alternate between cheeses for a rich taste. The mix of cheddar and pepper jack adds depth. Make sure to use fresh ingredients. Fresh tomatoes bring a bright flavor. If you like spice, add jalapeños. They give a nice kick. Don't forget to sprinkle the cheese on top. It melts beautifully and binds the nachos. One mistake is adding too many wet ingredients. Excess moisture will make your nachos soggy. Be careful with the guacamole and sour cream. Use them as toppings, not in the layers. Another common error is not greasing the Bundt pan. This is key to preventing sticking. You want a clean release for easy serving. Lastly, avoid baking too long. Check your nachos at 15 minutes. You want the cheese melted but not burnt. For the best experience, serve your nachos hot. Let them cool slightly before inverting. This keeps the layers intact. Drizzle sour cream and guacamole on top for richness. Add green onions and cilantro for freshness. You can also serve with extra salsa on the side. This makes for a fun dipping option. If you want a crunch, consider adding tortilla strips. These can be served alongside for some extra texture. Pro Tips Layering is Key: Make sure to layer the ingredients evenly to ensure every chip gets its fair share of toppings and cheese. Use Fresh Ingredients: Opt for fresh tomatoes and homemade guacamole for a burst of flavor that elevates your nachos. Customize Your Heat: If you like it spicy, add more jalapeños or even some diced habaneros for an extra kick. Presentation Matters: For a beautiful presentation, garnish with a sprinkle of cilantro and a drizzle of sour cream and guacamole right before serving. {{image_2}} You can change the cheese for your Bundt pan nachos. Try mozzarella for a stretchy melt. Gouda adds a smoky touch. Use feta for a tangy bite. Mixing cheeses gives great flavor. Aim for two or three types for the best taste. Want to boost your nachos? Add proteins like cooked chicken, ground beef, or turkey. Black beans work well too. For veggies, think corn, bell peppers, or spinach. These extras add color and depth. They also make your dish more filling. Do you like heat? Add sliced jalapeños or a dash of hot sauce. Try pepper jack cheese for a spicy kick. If you prefer mild, skip the peppers. You can use sweet bell peppers instead. Adjust the spice to fit your taste. To store leftover Bundt Pan Nachos, first let them cool. Place them in an airtight container. If you have a lot, you can layer them with parchment paper. This helps keep the chips from getting too soft. Store the container in the fridge. They last for about three days. For reheating, preheat your oven to 350°F (175°C). Spread the nachos on a baking sheet. Cover them with foil to keep them from drying out. Heat for about 10-15 minutes. This warms them and keeps some crunch. You can also use a microwave. Heat in short bursts of 30 seconds. Check often to avoid sogginess. Leftover nachos are great as a base for many meals. Use them for a quick lunch. Add some eggs for a breakfast twist. You can also chop them up and mix with a salad. This gives a fun crunch. Another idea is to layer them with extra cheese and bake again for a new snack. Yes, you can prep Bundt Pan Nachos ahead of time. Just layer the chips, cheese, and toppings in the pan. Cover it with foil and store it in the fridge. When you’re ready, bake it. This makes it easy for parties or game days. If you want a change, try kidney beans or pinto beans. You could also use corn for a sweet twist. Each option adds a unique flavor while keeping your nachos tasty. To keep nachos crisp, layer the chips well. Use a mix of cheese to create a barrier. This helps hold the toppings in place. Avoid adding too many wet toppings, like salsa, until serving. This way, your nachos stay crunchy and delicious! We explored how to make Bundt Pan Nachos, from choosing the right ingredients to baking. Each step is key for a tasty result. Focus on ingredient quality to enhance flavor and texture. Remember to layer smartly in the pan for even baking. Avoid common mistakes to keep your nachos crispy. You can try fun variations, like different cheeses or spicy twists. Store leftovers properly to enjoy later. With these tips, you are set for nacho success! Happy cooking!

Bundt Pan Nachos

A fun and delicious twist on traditional nachos, baked in a Bundt pan for easy serving.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Mexican
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 bag tortilla chips
  • 2 cups shredded cheddar cheese
  • 1 cup shredded pepper jack cheese
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup diced tomatoes
  • 1 small jalapeño, sliced (optional)
  • 1/2 cup sliced black olives
  • 1/2 cup green onions, chopped
  • 1 cup guacamole
  • 1 cup sour cream
  • 1/4 cup fresh cilantro, chopped (for garnish)

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • Grease your Bundt pan with cooking spray or a bit of olive oil to prevent sticking.
  • Begin layering the tortilla chips into the Bundt pan. Start with a layer around the sides and the bottom.
  • Sprinkle half of the shredded cheddar and pepper jack cheese over the first layer of tortilla chips.
  • Add a layer of black beans, followed by some diced tomatoes, jalapeño slices, and black olives.
  • Repeat the layering process with another layer of tortilla chips, then the remaining cheese, black beans, tomatoes, and jalapeños (if using).
  • Top with any remaining tortilla chips and finish with a generous layer of the remaining cheese on top.
  • Place the Bundt pan in the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.
  • Carefully remove the Bundt pan from the oven and let it cool for a few minutes.
  • To serve, carefully invert the pan onto a large serving platter or board. Gently tap the bottom of the pan to release the nachos.
  • Drizzle sour cream and guacamole over the top, then sprinkle with chopped green onions and cilantro for garnish.

Notes

Feel free to customize with your favorite toppings.
Keyword appetizer, Bundt pan, cheese, nachos