Break out the bundt pan because preparing beef nachos as a party ring is the best snack hack! This Bundt Pan Nacho recipe is easy, fast, and fun for game day or casual get-togethers.
Bundt Pan Nacho Ring
Our Bundt Pan Nachos recipe is so easy to make; simply by loading layers of cheese, browned ground beef, and tortilla chips in a round pan and bake until extra crispy and crunchy and the cheese has melted all around.
Similar to my sheet pan nachos, this nacho party ring tastes like tacos all piled together in one pan, but the presentation of this dish is a show stopper and makes one giant protein-packed hearty appetizer or satisfying supper.
There’s nothing more boring than bare chips sitting at the bottom of a nacho pile, but when you prepare nachos in a bundt pan, every bite has plenty of meat, melted cheese, and chips, plus any nacho or taco topping of your choice.
Filling enough for dinner and made to feed a crowd, bundt pan recipes are always the best when there’s minimal work to make the most delicious meal.
Why We Love This Bundt Pan Party Nachos Recipe
- Quick and easy to make.
- Uses a handful of simple ingredients.
- Family-friendly meal or fun appetizer to feed a crowd.
- Tastes like bundt pan tacos but prepared with tortilla chips instead of taco shells.
- Perfect for game day gatherings, tailgates, or snacks during football season.
Bundt Pan Nachos Ingredients
- Lean ground beef
- Yellow onion
- Salt
- Black pepper
- Water
- Taco seasoning
- Colby jack cheese
- Tortilla chips: I used Tostitos brand but feel free to use your favorite.
Substitutions and Additions
- Make With Other Meat: You can substitute ground chicken, ground turkey, or even ground pork for ground beef.
- Tasty Toppings: Serve your nachos with sour cream, diced tomatoes, chopped fresh cilantro, sliced black olives, sliced jalapeños, guacamole, diced avocado, pico de Gallo, or any of your favorite toppings.
- Choose Your Cheese: You can substitute shredded cheddar cheese, pepper jack cheese, or Monterey jack cheese for the Colby jack. Any combination of these will taste delicious.
- Vegetarian Version: For a vegetarian version, omit the meat and use a meat alternative, black beans, refried beans, pinto beans, or cooked lentils instead of beef.
Recommended Tools
- Bundt pan (12-cup capacity)
- Cooking spray
- Large skillet
- Heat-proof large plate
How to Make Bundt Pan Nachos
- Brown The Beef: Cook the beef, onion, salt, and pepper until no pink remains. Drain as much excess fat as possible before adding the seasoning.
- Stir In Seasoning: Stir in the water and taco seasoning until coated. Continue to cook until most of the liquid has evaporated. Remove from the heat.
- Assemble: Add a layer of cheese to the bottom the bundt pan, followed by the ground beef mixture and then tortilla chips. Repeat the layers of cheese, beef, and chips.
Pro Tip: Do not pack the chips down into the bundt pan. - Bake: Bake at 450 degrees Fahrenheit for 10 minutes.
- Place a plate inverted over the top of the bundt pan and flip the pan over so the nachos rest on the plate now. Remove the bundt pan.
Pro Tip: If there is cheese stuck to the bottom of the pan, you can carefully remove it and place it back onto the top of the nachos. - Serve: Serve as is, or top with nacho toppings.
Tips For Making The Best Bundt Pan Nachos
- A standard-sized bag of Tostitos brand original nachos is 12 ounces and slightly too much for using the whole bag for this recipe. If your favorite brand comes in smaller bags, they will work for this recipe.
- Resist the urge to stuff the bundt pan full of cheese, meat, and chips. I find that when it is too full, too much cheese sticks to the sides, and the chips do not warm through evenly.
How to Store Bundt Pan Nachos
These bundt pan nachos are best served while hot. These are best served fresh; therefore, I do not suggest refrigerating or freezing them. You can prepare the ground beef mixture up to 2 days ahead of time and store it in the refrigerator in an airtight container. You will want to allow it to cool, then reheat it in a skillet over medium heat for a couple of minutes before adding it to your bundt pan nachos.
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Bundt Pan Nachos
Serves — 4
Bundt Pan Nachos have layers of beef, cheese, and chips. Bake it as a party ring and serve it as a snack or meal.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Ingredients
- ½ pound lean ground beef
- ½ cup diced yellow onion
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup water
- 2 tablespoons taco seasoning
- 8 ounces block of Colby jack cheese shredded
- 12 ounces bag of tortilla chips Tostitos brand – you will only use about ⅔ of the bag
Optional Garnish
- Sour cream
- Diced tomatoes
- Chopped fresh cilantro
Instructions
- Preheat oven to 450°F. Spray a Bundt pan (12-cup capacity) with cooking spray. Set aside.
- In a large skillet over medium-high heat, add the lean ground beef, diced yellow onion, salt, and black pepper. Cook the meat for 6-7 minutes or until no pink remains. Drain as much excess fat as possible from the skillet.
- Return the skillet to medium heat and stir in the water and taco seasoning until all the ground beef is coated in the seasoning. Continue to cook for another 2-3 minutes or until most of the liquid has evaporated. Remove from the heat.
- Add a layer of half the shredded cheese to the bottom of the sprayed bundt pan, followed by half the ground beef mixture and then ⅓ of the bag of tortilla chips. Do not pack the chips down into the bundt pan.
- Add the remaining shredded Colby jack cheese, ground beef mixture, and another ⅓ of the tortilla chips. You do not want to overfill your bundt pan with all the tortilla chips; however, you want an even layer.
- Bake for 10 minutes.
- Remove the bundt pan from the oven and place a heat-proof large plate (larger than the width of the bundt pan) inverted over the top of the bundt pan. Carefully flip the bundt pan over so that the plate now has the bundt pan placed on it upside down. Carefully remove the bundt pan to reveal the nachos on the plate. If you have some of the cheese stuck to the bottom of the pan, you can carefully remove it and place it back onto the top of the nachos.
- You can serve these bundt pan nachos just as they are, or you can top them with some optional nacho toppings such as sour cream, diced tomatoes, and chopped fresh cilantro.
Jenn’s Notes
Storage:
- These bundt pan nachos are best served while hot. These are best served fresh; therefore, I do not suggest refrigerating or freezing them. You can prepare the ground beef mixture up to 2 days ahead of time and store it in the refrigerator in an airtight container. You will want to allow it to cool, then reheat it in a skillet over medium heat for a couple of minutes before adding it to your bundt pan nachos.
- A standard-sized bag of Tostitos brand original nachos is 12 ounces and slightly too much for using the whole bag for this recipe. If your favorite brand comes in smaller bags, they will work for this recipe.
- Resist the urge to stuff the bundt pan full of cheese, meat, and chips. I find that when it is too full, too much cheese sticks to the sides, and the chips do not warm through evenly.
Nutrition Info
Calories: 713kcal | Carbohydrates: 62g | Protein: 32g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 89mg | Sodium: 1052mg | Potassium: 454mg | Fiber: 5g | Sugar: 2g | Vitamin A: 684IU | Vitamin C: 2mg | Calcium: 489mg | Iron: 3mg
Love this and so much more. Would love to get more recipes.