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.