Cheesy Nacho Cups For Game Day (Printable)

Crispy tortilla cups filled with melted cheese, beans, and fresh toppings. Ready in 25 minutes.

# What You Need:

01 - 12 round tortilla chips (scoop-style)

02 - 1 cup shredded cheddar cheese

03 - 1/2 cup shredded Monterey Jack cheese

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

10 - 1/4 cup sour cream

11 - Salsa or guacamole for serving

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, and red onion on top of cheese in each cup.

05 - Bake in preheated oven for 8 to 10 minutes until 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 sprinkle with fresh cilantro.

08 - Serve warm with salsa or guacamole on the side if desired.

01 -

Each cup is like having your own personal nacho pile without fighting over the best cheesy chip
They come together in under 30 minutes but look like you put in way more effort

02 -

The tortilla chips get soft if they sit too long with wet toppings, so bake them right after assembly
Do not overfill the cups or the toppings spill onto the muffin tin and create a mess

03 -

Test your tortilla chips beforehand, thick sturdy ones hold up much better than thin delicate ones
Let the cups cool for at least two minutes so the cheese sets slightly and does not slide right off when you take a bite