Cheesy Nacho Cups Game Day (Print)
Crispy tortilla cups loaded 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
# How to Make:
01 - Preheat oven to 375°F.
02 - Arrange tortilla chips in a mini muffin tin, pressing gently to form cup shapes. Place one chip per cup.
03 - Distribute shredded cheddar and Monterey Jack cheeses evenly among the chip cups.
04 - Top each cup with black beans, cherry tomatoes, black olives, jalapeño slices, and red onion.
05 - Bake for 8-10 minutes until cheese is completely melted and bubbly.
06 - Remove from oven and let cups cool for 2 minutes to set.
07 - Top each cup with a small dollop of sour cream and sprinkle with fresh cilantro.
08 - Serve immediately with salsa or guacamole on the side, if desired.
# Expert Advice:
01 -
- Each cup is a complete bite with all the flavors layered perfectly together
- They stay warm and crispy much longer than traditional nachos ever could
02 -
- Do not overfill the cups or the toppings will spill onto the muffin tin and burn
- Let them cool for at least 2 minutes or you will burn your tongue trying to eat them immediately
03 -
- Double the recipe immediately because these disappear faster than you expect
- Use kitchen shears to cut the jalapeño slices into tiny rounds for even distribution