Cheesy Nacho Cups Game Day (Printable)

Crispy tortilla cups loaded with melted cheese, beans, and fresh toppings. Ready in 25 minutes.

# What You Need:

01 - 12 round tortilla chips, scoop-style

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 - Set oven to 375°F to ensure proper melting temperature for the cheese.

02 - Press round tortilla chips into the cups of a mini muffin tin, forming stable bowl shapes that will hold the fillings.

03 - Distribute shredded cheddar and Monterey Jack cheeses evenly among all tortilla cups, ensuring each has a solid cheese foundation.

04 - Top each cup with black beans, diced cherry tomatoes, black olives, jalapeño slices, and red onion, pressing gently to settle ingredients.

05 - Bake in preheated oven for 8 to 10 minutes until cheese is completely melted and beginning to bubble around the edges.

06 - Remove from oven and let cups rest in the tin for 2 to 3 minutes to set before handling.

07 - Top each cooled cup with a small dollop of sour cream and a sprinkle of fresh cilantro.

08 - Transfer to serving platter and accompany with salsa or guacamole for dipping while still warm.

01 -

Individual portions mean no double dipping and perfectly balanced bites every single time
They come together in under 30 minutes but taste like you put way more effort in

02 -

Don't overfill the cups or the cheese will spill over and make a mess of your muffin tin
Let them cool for at least 2 minutes or the chips will break when you try to remove them

03 -

Line your muffin tin with parchment paper cups for super easy cleanup and removal
If your chips seem fragile, warm them in the oven for 2 minutes before shaping—they become more pliable