Cheesy Nacho Cups Game Day (Printable Version)
Crispy tortilla cups filled with melted cheese, beans, and fresh toppings. Ready in 25 minutes for your next gathering.
# 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
# How to Make It:
01 - Set oven to 375°F.
02 - Place tortilla chips in mini muffin tin, creating cup shapes with one chip per cavity.
03 - Distribute cheddar and Monterey Jack cheeses evenly among chip cups.
04 - Top each cup with black beans, tomatoes, olives, jalapeño slices, and red onion.
05 - Bake for 8-10 minutes until cheese melts and becomes bubbly.
06 - Remove from oven and let stand for 2 minutes to set.
07 - Top each cup with sour cream dollop and fresh cilantro sprinkle.
08 - Serve warm with salsa or guacamole on the side if desired.
# Expert Advice:
01 -
- Individual portions mean everyone gets the perfect ratio of cheesy chips to toppings
- They come together in under 30 minutes but look like you put in way more effort
- The crispy chip shell stays perfectly crunchy while the cheese gets gloriously melted
02 -
- Overfilling the cups makes them messy to eat, stick to a moderate amount of toppings per cup
- Letting them cool for those couple minutes is crucial or the cheese will slide right off when you take a bite
- Room temperature sour cream mixes better with the warm nachos than cold straight from the fridge
03 -
- Warming your tortilla chips in the oven for a few minutes before filling makes them extra crispy
- Mixing the two cheeses together before filling ensures even distribution in every cup