Cheesy Nacho Cups Game Day (Printable)
Crispy tortilla cups loaded with melted cheese, beans, and fresh toppings. Ready in 25 minutes for easy entertaining.
# What You’ll Need:
→ Base & Cheese
01 - 12 round tortilla chips, scoop-style
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
# How-To Steps:
01 - Preheat your oven to 375°F.
02 - Arrange tortilla chips in a mini muffin tin, pressing gently to form stable cup shapes, using one chip per cup.
03 - Distribute both shredded cheeses evenly among the chip cups, filling each about halfway.
04 - Top each cup with black beans, cherry tomatoes, black olives, jalapeño slices, and red onion, distributing ingredients evenly.
05 - Bake in the preheated oven for 8 to 10 minutes, until cheese is completely melted and bubbly.
06 - Remove the muffin tin from the oven using oven mitts and let the cups cool for 2 to 3 minutes before handling.
07 - Top each warm cup with a small dollop of sour cream and a sprinkle of fresh cilantro.
08 - Transfer to a serving platter and serve warm with salsa or guacamole on the side.
# Expert Advice:
01 -
- Everything you love about nachos in a mess-free handheld format
- Ready in 25 minutes but tastes like you spent all day prepping
02 -
- Not all tortilla chips are strong enough to hold up during baking
- Overfilling the cups causes them to break when you try to remove them
03 -
- Stand your muffin tin on a baking sheet to catch any cheese overflow
- Let the chips come to room temperature before baking to prevent sogginess