Cheesy Nacho Cups Game Day (Print Version)
Crispy tortilla cups filled with melted cheese, beans, and fresh toppings
# 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
# Preparation Steps:
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, 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 cool for a couple of minutes.
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.
# Expert Advice:
01 -
- Everyone gets their own perfect portion with all the best toppings in every bite
- The mini muffin tin trick keeps everything contained and mess free while the edges get perfectly crispy
02 -
- Do not overfill the cups or the toppings will spill over and make a mess in your oven
- Let them cool for at least 2 minutes or the chips will break when you try to remove them
03 -
- If your chips are not standing upright use two chips per cup to form a stronger base
- Line your muffin tin with foil for easier cleanup if any cheese bubbles over