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Loaded Bundt Pan Nachos – Easy Taco Beef & Fresh Salsa

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These loaded Bundt pan nachos feature layers of seasoned taco beef, melty cheese, sturdy tortilla chips, and fresh salsa, all baked in a Bundt pan for a fun, shareable centerpiece. Perfect for parties, game nights, or cozy family dinners, this recipe delivers bold flavor and a show-stopping presentation in under 40 minutes.

Ingredients

Scale
  • 1 lb ground beef (85% lean)
  • 1 packet taco seasoning (or 2 tbsp homemade blend: chili powder, cumin, garlic powder, onion powder, paprika, salt)
  • 1/4 cup water
  • 1 small onion, finely chopped
  • 1 clove garlic, minced (optional)
  • 10 oz sturdy tortilla chips (restaurant style)
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup canned black beans, drained and rinsed (optional)
  • 1/2 cup canned corn, drained
  • 1 jalapeño, thinly sliced (optional)
  • 2 medium tomatoes, diced
  • 1/4 small red onion, finely chopped
  • 1/2 cup fresh cilantro, chopped
  • 1/2 lime, juiced
  • Salt & pepper, to taste
  • Sour cream (optional, or Greek yogurt)
  • Guacamole or sliced avocado (optional)
  • Extra shredded lettuce or pickled jalapeños (optional)
  • Hot sauce (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Generously grease a 10-inch Bundt pan with nonstick spray or oil.
  2. Heat a large skillet over medium-high. Add ground beef and break up with a wooden spoon. Cook for 2–3 minutes, then add chopped onion and garlic. Stir until beef is browned and onion is soft (about 5–6 minutes). Drain excess fat if needed.
  3. Sprinkle in taco seasoning and water. Simmer for 2–3 minutes until thickened and fragrant. Remove from heat and adjust seasoning if desired.
  4. In a mixing bowl, combine diced tomatoes, red onion, cilantro, lime juice, salt, and pepper. Stir gently and let sit for 10 minutes.
  5. Layer half the tortilla chips in the bottom of the Bundt pan, overlapping and pressing gently. Sprinkle half the cheddar and Monterey Jack cheese, half the taco beef, black beans, corn, and jalapeño slices (if using).
  6. Repeat with remaining chips, cheese, beef, beans, corn, and jalapeños. Press down lightly.
  7. Bake on the middle rack for 15–18 minutes, until cheese is melted and edges are golden. For extra crisp, broil for 1–2 minutes at the end, watching carefully.
  8. Let nachos cool for 3–5 minutes in the pan. Run a spatula or butter knife around the edge, then invert onto a large plate or board.
  9. Spoon fresh salsa over the top. Add dollops of sour cream, guacamole, extra cilantro, or other favorite toppings.
  10. Serve warm, pull apart by hand, and enjoy. For neat slices, use a serrated knife.

Notes

For best results, use sturdy restaurant-style chips and freshly shredded cheese. Prep salsa and toppings while the beef cooks for efficiency. If making ahead, assemble and refrigerate up to 8 hours before baking. For gluten-free, check chip labels. For dairy-free, use vegan cheese shreds. Let nachos cool slightly before unmolding for easier release.

Nutrition

Keywords: nachos, Bundt pan, taco beef, fresh salsa, party snack, Mexican appetizer, easy nachos, game day, cheesy nachos, family recipe

Find it online: https://forkifyfun.com/loaded-bundt-pan-nachos-recipe-easy-taco-beef-and-fresh-salsa/