Cheesy Nacho Cups Game Day (Printable Version)
Crispy tortilla cups filled with melted cheese, beans, and fresh toppings 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, pressing gently to form cup shapes. Place one chip per cup.
03 - Distribute shredded cheddar and Monterey Jack cheeses evenly among the tortilla cups.
04 - Top each cup with black beans, diced cherry tomatoes, black olives, jalapeño slices, and red onion.
05 - Bake in preheated oven for 8–10 minutes until cheese is completely melted and bubbly.
06 - Remove from oven and let cups cool for 2–3 minutes to set before handling.
07 - Top each cup with a small dollop of sour cream and sprinkle with fresh cilantro.
08 - Serve warm with salsa or guacamole on the side for dipping.
# Expert Insights:
01 -
- Each cup is a perfect bite sized portion of cheesy nacho heaven without the mess
- You can prep everything ahead and bake them right before guests arrive
02 -
- Overfilling the cups is the number one mistake they will spill over and make a mess in your oven
- Let them cool for at least 2 minutes or the cheese will slide right off when you try to remove them
03 -
- Use two mini muffin tins side by side to bake all 12 at once for maximum freshness
- Line your baking sheet with foil underneath because cheese drips are inevitable