Cheesy Nacho Cups For Game Day (Printable View)
Crispy tortilla cups loaded with melted cheese, beans, and fresh toppings ready in 25 minutes.
# Ingredient List:
→ 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 Prepare:
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 to 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 Suggestions:
01 -
- Everything delicious about nachos in a neat, no-mess handheld format
- Ready in under 30 minutes but tastes like you spent all day prepping
- Endlessly customizable based on what your crowd craves most
02 -
- Use a mini muffin tin rather than standard size to keep the chips from breaking under the weight of toppings
- Don't overload each cup or the cheese will overflow and make a mess of your pan
- These are best served immediately while the chips are still crispy and the cheese is hot
03 -
- Warm your tortilla chips in the oven for 3 minutes before adding toppings for extra crispiness
- Use kitchen scissors to snip fresh cilantro directly over the cups for the freshest flavor