Cheesy Nacho Cups Game Day (Print View)

Crispy tortilla cups loaded with melted cheese and Tex-Mex toppings, ready in 25 minutes for easy entertaining.

# What You'll 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 - 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 the cheese in each cup.
05 - Bake in the preheated oven for 8–10 minutes 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 sprinkle with fresh cilantro. Serve warm with salsa or guacamole on the side if desired.

# Expert Hints:

01 -
  • Everyone gets their own portion so no fighting over the last loaded chip
  • They come together in under 30 minutes but taste like you put in way more effort
02 -
  • Don't overload the cups or the cheese will overflow and burn onto your muffin tin
  • Let them cool for at least 2 minutes or the cheese will slide right off when you try to bite into them
03 -
  • Spray your muffin tin with cooking spray even if it's nonstick because cheese always finds a way to stick
  • If your chips break while pressing them into the tin, just patch them with small pieces they'll hold together once the cheese melts

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