Cheesy Nacho Cups Game Day (Printable)

Crispy tortilla cups loaded with melted cheese and zesty toppings, ready in 25 minutes.

# What You Need:

01 - 12 round scoop-style tortilla chips

02 - 1 cup shredded cheddar cheese

03 - 1/2 cup shredded Monterey Jack cheese

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

10 - 1/4 cup sour cream

11 - Salsa or guacamole for serving

01 - Preheat oven to 375°F.

02 - Arrange tortilla chips in a mini muffin tin, pressing gently to form cup shapes, using one chip per cup.

03 - Sprinkle shredded cheddar and Monterey Jack cheeses evenly into each tortilla cup.

04 - Distribute black beans, cherry tomatoes, black olives, jalapeño slices, and red onion on top of the cheese in each cup.

05 - Bake in preheated oven for 8 to 10 minutes until cheese is completely melted and bubbly.

06 - Remove from oven and let cool for 2 minutes to set the cheese.

07 - Top each cup with a small dollop of sour cream and sprinkle fresh cilantro. Serve warm with salsa or guacamole on the side.

01 -

Each cup is a perfect portion controlled explosion of flavors so everyone gets their fair share
The crispy shell stays crunchy while the cheese gets perfectly melted and bubbly
You can customize toppings to please every crowd from mild to wild

02 -

Overfilling the cups makes them impossible to remove without the cheese spilling everywhere
Letting them cool for those two minutes is crucial otherwise the cheese will slide right off the chips
A mini muffin tin is non negotiable here because regular cups are too wide and shallow

03 -

Room temperature cheese melts faster and more evenly than cold cheese straight from the refrigerator
Use kitchen scissors to slice the jalapeños instead of a knife for more consistent thin slices