Cheesy Nacho Cups Game Day (Print version)
Crispy tortilla cups filled with melted cheese, beans, and fresh toppings. Ready in 25 minutes for easy sharing.
# 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
# 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 shredded cheeses evenly into each chip cup.
04 - Distribute black beans, diced cherry tomatoes, olives, jalapeño slices, 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 allow to 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 advice:
01 -
- Each cup is a perfect portion so everyone gets their fair share of toppings
- They come together in under 30 minutes but look like you put in real effort
02 -
- Do not overload the chips or they will crack when you try to press them into the tin
- Let them cool for at least 2 minutes or the cheese will slide right off when you take a bite
03 -
- Use store bought shredded cheese for the smoothest melt since pre shredded cheese has anti caking agents
- If your chips are not forming sturdy cups, warm them in the oven for 2 minutes first to make them pliable