Cheesy Nacho Cups Game Day (Printable)
Crispy tortilla cups loaded with melted cheese, beans, and fresh toppings
# 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
# How to Prepare:
01 - Preheat oven to 375°F.
02 - Arrange tortilla chips in a mini muffin tin, pressing gently to form cup shapes, placing one chip per cup.
03 - Sprinkle shredded cheddar and Monterey Jack cheeses evenly into each chip cup, distributing between all 12 cups.
04 - Distribute black beans, diced cherry tomatoes, black olives, jalapeño slices, and red onion on top of the cheese in each cup.
05 - Bake in the preheated oven for 8 to 10 minutes, until the cheese is completely melted and bubbly.
06 - Remove the muffin tin from the oven using oven mitts and let the cups cool for 2 to 3 minutes before handling.
07 - Top each cup with a small dollop of sour cream and a sprinkle of fresh chopped cilantro.
08 - Serve warm with salsa or guacamole on the side for dipping, if desired.
# Expert Advice:
01 -
- Each cup stays perfectly crispy from edge to center, no more soggy chips at the bottom of the pile
- Portion control happens naturally, so nobody accidentally eats half a tray while cheering
02 -
- Overfilling these cups is the number one mistake, the toppings slide right off during baking
- Let them set for 2 minutes after baking or the cheese will pull away when you try to remove them
03 -
- Double the recipe because these disappear faster than you can imagine
- Use two muffin tins if you are making more than 12 servings so they all bake evenly