Cheesy Nacho Cups Game Day (Print Version)
Crispy tortilla cups filled with melted cheese, beans, and zesty toppings ready in 25 minutes.
# 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 Prepare:
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 - Sprinkle cheddar and Monterey Jack cheeses evenly into each chip cup, distributing between all 12 cups.
04 - Distribute black beans, cherry tomatoes, black olives, jalapeño slices, and red onion on top of the cheese in each cup.
05 - Bake in the preheated oven for 8–10 minutes, or until the cheese is completely melted and bubbly.
06 - Remove from oven using oven mitts and let cool for 2–3 minutes to set the cheese.
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 for dipping.
# Expert Advice:
01 -
- They cook in just ten minutes, which is basically magic when youre rushing to feed a hungry crowd
- Each cup is a perfect bite-sized portion so nobody fights over the last scoop
02 -
- Overfilling the cups makes them impossible to remove without breaking, so show some restraint
- Letting them cool for literally two minutes makes the difference between clean removal and a sad crumbly mess
03 -
- Use a mini muffin tin, not a regular size, or the chips will collapse under the weight
- Double the recipe because these disappear faster than you think humanly possible