Cheesy Nacho Cups Game Day (Printer-friendly)
Crispy tortilla cups filled with melted cheese, beans, and fresh toppings. An easy handheld snack ready in 25 minutes.
# 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 Prepare:
01 - Preheat oven to 375°F.
02 - Place one tortilla chip in each cup of a mini muffin tin, forming cup shapes.
03 - Distribute cheddar and Monterey Jack cheeses evenly among the chip cups.
04 - Top each cup with black beans, diced tomatoes, olives, jalapeño slices, and red onion.
05 - Bake for 8 to 10 minutes until cheese is melted and bubbly.
06 - Remove from oven and let cool for 2 minutes.
07 - Top each cup with sour cream and fresh cilantro. Serve warm with salsa or guacamole.
# Expert Advice:
01 -
- These crispy little cups hold all the nacho toppings without the mess of scooping from a crowded platter
- They come together in under 30 minutes and disappear even faster than that
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 the cheese will slide right off when you try to remove them
03 -
- Spray your muffin tin with cooking spray even though the chips have their own oil
- Mix the two cheeses together before filling for more even distribution