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 for 6-7 minutes or until no pink remains. Drain excess fat.

Return the skillet to medium heat and stir in the water and taco seasoning until the beef is coated. Continue to cook for another 2-3 minutes or until most of the liquid has evaporated. Remove from 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 tortilla chips. Do not pack the chips down.

Add the remaining shredded cheese, ground beef mixture, and another ⅓ of the tortilla chips, ensuring an even layer without overfilling.

Bake for 10 minutes.

Remove from oven and place a heat-proof large plate inverted over the top of the Bundt pan. Carefully flip the Bundt pan over to transfer the nachos onto the plate.

Serve as is or top with optional garnishes such as sour cream, diced tomatoes, and chopped fresh cilantro.