Cheesy Nacho Cups Game Day (Printer-friendly)

Crispy tortilla cups filled with melted cheese and zesty Tex-Mex toppings. Perfect party appetizer ready in 25 minutes.

# 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 (optional)
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 (optional)

# How To Make It:

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 8–10 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 Hints:

01 -
  • They come together in under 30 minutes but look like you put in way more effort
  • Everyone gets the perfect ratio of toppings to crispy base no more fighting over the good pieces of nachos
02 -
  • Overfilling the cups makes them impossible to remove from the tin so keep toppings contained within the chip edges
  • Letting them cool just slightly is crucial otherwise the cheese is too runny and everything slides right off
03 -
  • Spray your muffin tin lightly with cooking spray before adding chips for easier removal
  • Use pre shredded cheese from a bag rather than shredding it yourself for better melting

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