Cheesy Nacho Cups Game Day (Printable Version)
Crispy tortilla cups loaded with melted cheese, beans, and fresh Tex-Mex toppings ready in 25 minutes.
# What You 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
# Method:
01 - Preheat oven to 375°F.
02 - Arrange tortilla chips in a mini muffin tin, forming cup shapes with one chip per cup.
03 - Sprinkle both cheddar and Monterey Jack cheeses evenly into each chip cup.
04 - Distribute black beans, cherry tomatoes, olives, jalapeño slices (if using), and red onion on top of the cheese in each cup.
05 - Bake in the preheated oven for 8–10 minutes, or until the cheese is melted and bubbly.
06 - Remove from oven and let cool for a couple of minutes before handling.
07 - Top each cup with a small dollop of sour cream and a sprinkle of fresh cilantro.
08 - Serve warm with salsa or guacamole on the side, if desired.
# Expert Tricks:
01 -
- The portion control is built right in so you can sample multiple toppings without committing to a massive plate
- Everything cooks in one handy muffin tin making cleanup surprisingly painless
02 -
- Some brands of tortilla chips get too soft in the oven so test a single chip first if you are trying something new
- Overfilling the cups makes them impossible to remove without spilling toppings everywhere
03 -
- Warm your serving platter in the oven for a few minutes so the nacho cups stay hot longer
- Mixing a little lime juice into the sour cream adds a bright acidic element that cuts through the richness