Cheesy Nacho Cups Game Day (Printable Version)

Crispy tortilla cups filled with melted cheese and fresh toppings for easy sharing.

# What You’ll Need:

→ Base & Cheese

01 - 12 round tortilla chips, scoop-style or similar
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 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 - Add black beans, cherry tomatoes, olives, jalapeño slices if desired, and red onion on top of the cheese in each cup.
05 - Bake in the preheated oven for 8–10 minutes 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.

# Quick Tips:

01 -
  • Each cup is a perfect portion sized explosion of nacho flavors
  • You can customize the toppings to please everyone at your party
  • The crispy edges and gooey center texture is absolutely addictive
02 -
  • Do not overfill the cups or the toppings will spill out while baking
  • Let them cool for at least 2 minutes or you will burn your fingers trying to eat them
  • The chips get extra crispy in the muffin tin which is actually part of what makes these so good
03 -
  • Stand the muffin tin on a baking sheet to catch any cheese that might bubble over
  • Room temperature toppings melt faster and more evenly than cold ones straight from the fridge

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