Bundt Pan Nachos
Ingredients:
1 bag (10-12 oz) tortilla chips
2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
1 cup cooked and crumbled ground beef or turkey (optional)
1 cup black beans, drained and rinsed
1 cup diced tomatoes (fresh or canned)
1/2 cup sliced black olives
1/2 cup sliced jalapeños (pickled or fresh)
1 cup sour cream
1 cup guacamole
1/4 cup chopped fresh cilantro
1 tablespoon taco seasoning (optional)
Salsa for serving
Directions:
Preheat the Oven: Preheat your oven to 350°F (175°C).
Prepare the Bundt Pan: Lightly grease a bundt pan with cooking spray or olive oil to prevent sticking.
Layer the Ingredients: Begin layering the nachos by placing half of the tortilla chips in the bottom of the bundt pan. Sprinkle half of the shredded cheese over the chips, followed by half of the ground beef (if using), black beans, diced tomatoes, olives, and jalapeños. Repeat the layers with the remaining ingredients.
Add Taco Seasoning: If desired, sprinkle taco seasoning over the top layer.
Bake the Nachos: Place the bundt pan in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.
Cool and Serve: Carefully remove the bundt pan from the oven and let it cool for a few minutes. To serve, invert the bundt pan onto a large serving platter or board. Gently tap the pan to release the nachos.
Top and Enjoy: Drizzle sour cream and guacamole over the top. Garnish with chopped cilantro and serve with salsa on the side.
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Kcal: Approximately 250 kcal per serving (based on 8 servings) | Servings: 8-10