Cheesy Nacho Cups Game Day (Printable)
Crispy tortilla cups loaded with melted cheese and fresh Tex-Mex toppings
# Ingredient List:
→ 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
# Directions:
01 - Preheat oven to 375°F
02 - Arrange tortilla chips in a mini muffin tin, pressing each chip to form a cup shape
03 - Sprinkle shredded cheddar and Monterey Jack cheeses evenly into each chip cup
04 - Distribute black beans, diced cherry tomatoes, black olives, jalapeño slices, and red onion among the cups
05 - Bake for 8–10 minutes until cheese is fully melted and bubbly
06 - Remove from oven and let cool for 2 minutes to set
07 - Top each cup with a dollop of sour cream and fresh cilantro. Serve warm with salsa or guacamole on the side
# Expert Tips:
01 -
- Each cup is a perfect self-contained portion, so no more fighting over the last cheesy chip
- You can prep everything ahead and just pop them in the oven when guests arrive
02 -
- Dont overload the cups or youll have cheese everywhere except inside the chips
- The chips get crispier if you dont skip the cooling step
03 -
- Spray your muffin tin with cooking spray even though the chips have their own oil
- Use room temperature ingredients to help everything melt evenly