Cheesy Nacho Cups Game Day (Printer-friendly)
Crispy tortilla cups filled with melted cheese, beans, and fresh toppings for easy snacking.
# What You'll Need:
→ Base & Cheese
01 - 12 round scoop-style tortilla chips
02 - 1 cup shredded cheddar cheese
03 - 1/2 cup shredded Monterey Jack cheese
→ Toppings
04 - 1/2 cup canned black beans, rinsed and drained
05 - 1/2 cup cherry tomatoes, diced
06 - 1/4 cup sliced black olives
07 - 1 small jalapeño, thinly sliced
08 - 1/4 cup red onion, finely diced
09 - 2 tablespoons chopped fresh cilantro
→ Garnishes
10 - 1/4 cup sour cream
11 - Salsa or guacamole for serving
# Directions:
01 - Preheat oven to 375°F.
02 - Arrange tortilla chips in mini muffin tin, pressing gently to form cup shapes.
03 - Sprinkle shredded cheddar and Monterey Jack cheeses evenly into each chip cup.
04 - Distribute black beans, cherry tomatoes, black olives, jalapeño slices, and red onion over the cheese in each cup.
05 - Bake for 8 to 10 minutes until cheese is melted and bubbly.
06 - Remove from oven and let cool for 2 minutes before handling.
07 - Top each cup with a dollop of sour cream and sprinkle with fresh cilantro.
08 - Serve warm with salsa or guacamole on the side.
# Expert Advice:
01 -
- Each cup is a self-contained flavor bomb so every bite tastes exactly right
- They're endlessly customizable and somehow feel fancier than regular nachos
- The mini muffin tin trick keeps everything tidy and portions perfectly controlled
02 -
- Some chips are too flat and will crack when you try to press them into the muffin tin
- Overfilling the cups makes them impossible to remove without everything tumbling out
03 -
- Use a small spoon to transfer toppings without making a mess
- Have your serving platter ready so you can move them quickly once they're done