Taco-seasoned beef, layers of melted Mexican cheese, queso, and tomatoes packed into a Bundt pan and inverted into a dramatic tower of loaded nacho fries.
Servings
6
Prep time
10 min
Cook time
1 hr 5 min
Total time
1 hr 30 min
Ingredients — 6 servings
| Ingredient | Quantity | Unit |
|---|---|---|
| Frozen straight-cut fries (e.g. Ore-Ida) | 1 bag | 32 oz |
| Cooking spray | — | as needed |
| 90% lean ground beef | 1 | lb |
| Taco seasoning envelope (e.g. Taco Bell Original) | 1 | oz |
| Water | ¾ | cup |
| Shredded thick-cut Mexican blend cheese, divided | 5 | cups |
| Chili con queso (e.g. Taco Bell), divided, plus extra for serving | ½ | cup |
| Tomatoes, chopped, divided | 1 | cup |
| Shredded iceberg lettuce | 1 | cup |
| Pickled jalapeño chiles, sliced | ¼ | cup |
| Pico de gallo and hot taco sauce, for serving | — | to taste |
Directions
1
Cook the fries. Prepare the frozen fries according to their package directions. Set aside and allow to cool for about 10 minutes — this keeps them from steaming in the Bundt pan later.
2
Preheat and prep the pan. Set the oven to 375°F (190°C). Coat a 12 to 14-cup nonstick Bundt pan very generously with cooking spray — every crevice counts for a clean release.
3
Brown the beef. Heat a large skillet over medium-high. Add the ground beef and cook, breaking it into small pieces, until fully browned, about 5 minutes. Stir in the taco seasoning and water and cook according to the seasoning packet instructions. Transfer to a plate and cool for 5 minutes.
4
Layer the Bundt pan. Add about one third of the fries to the bottom of the pan, then layer with 1 cup shredded cheese and half the beef. Spoon ¼ cup queso evenly over the beef, then scatter ½ cup chopped tomatoes and 1 cup cheese on top. Repeat these layers once more. Finish with the remaining fries and a final cup of shredded cheese on top.
5
Cover and bake. Coat a sheet of aluminum foil with cooking spray and press it tightly over the Bundt pan, sprayed side facing down. Bake for about 15 minutes until the cheese is fully melted throughout.
6
Invert and top. Discard the foil and let the pan rest for 15 minutes. Place a large serving platter over the top of the pan and carefully flip to invert the nacho tower. Scatter shredded lettuce and pickled jalapeños over the top. Serve immediately with pico de gallo, hot sauce, and extra chili con queso on the side.
Cook's notes
The invert is the key moment
Don't rush it — let the Bundt pan cool for the full 15 minutes before flipping. A pan that's too hot may cause the layers to slide apart. When inverting, hold the platter firmly against the pan and flip in one confident motion.
Be generous with cooking spray
A nonstick Bundt pan is essential, but cooking spray is your insurance policy. Coat every surface thoroughly — the fluted sides especially — or you risk the tower sticking and collapsing when you flip it.
Serve immediately
This dish is best eaten straight away while the cheese is still melted and the fries are warm. Have all your toppings and dipping sauces ready to go before you invert the pan so you can serve the moment it hits the platter.
Nutrition per serving
| Nutrient | Amount | Nutrient | Amount |
|---|---|---|---|
| Calories | 1025 kcal | Saturated fat | 24 g |
| Protein | 50 g | Cholesterol | 159 mg |
| Total carbohydrate | 71 g | Sodium | 1195 mg |
| Dietary fiber | 7 g | Calcium | 683 mg |
| Total sugars | 5 g | Vitamin C | 48 mg |
| Total fat | 59 g | Potassium | 1515 mg |
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