Cheesy Nacho Cups Game Day (Printable version)
Crispy tortilla cups filled with melted cheese, beans, and fresh toppings—ready in 25 minutes for easy party snacking.
# 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 - Top each cup with black beans, cherry tomatoes, olives, jalapeño slices if using, and red onion.
05 - Bake for 8–10 minutes until cheese is melted and bubbly.
06 - Remove from oven and let cool for 2 minutes.
07 - Top each cup with a dollop of sour cream and sprinkle fresh cilantro.
08 - Serve warm with salsa or guacamole on the side if desired.
# Expert tips:
01 -
- Each cup is a perfect bite-sized portion of all your favorite nacho flavors without the mess
- Ready in under 30 minutes but tastes like you spent way more effort
- Customizable toppings mean you can please everyone from cheese purists to heat seekers
02 -
- Dont overload the cups or toppings will spill out while baking
- Let them cool for at least 2 minutes or the cheese will slide right off when you try to bite
- Work quickly once theyre out of the oven to serve them at peak gooeyness
03 -
- Use a pastry brush to lightly oil the muffin tin for easier removal
- Grate your own cheese instead of buying pre-shredded for better melting