Cheesy Nacho Cups Game Day (Printable)
Crispy tortilla cups filled with melted cheese, beans, and fresh toppings—ready in 25 minutes for easy entertaining.
# What You Need:
→ Base & Cheese
01 - 12 round tortilla chips (scoop-style or similar)
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 (optional)
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 (optional)
# Steps:
01 - Preheat oven to 375°F.
02 - Arrange tortilla chips in a mini muffin tin, forming cup shapes with one chip per cup.
03 - Sprinkle both cheddar and Monterey Jack cheeses evenly into each chip cup.
04 - Distribute black beans, cherry tomatoes, olives, jalapeño slices if using, and red onion on top of the cheese in each cup.
05 - Bake in the preheated oven for 8–10 minutes until cheese is melted and bubbly.
06 - Remove from oven and let cool for a couple of minutes.
07 - Top each cup with a small dollop of sour cream and a sprinkle of fresh cilantro.
08 - Serve warm with salsa or guacamole on the side if desired.
# Expert Advice:
01 -
- Everyone gets their own portion so no fighting over the last loaded chip
- They come together in under 30 minutes but look like you put in way more effort
02 -
- Don't overload the chips with wet ingredients before baking or they'll get soggy instead of crispy
- Let them cool for at least 2 minutes or the chips will shatter when you try to lift them out
03 -
- Warming your tortilla chips in the oven for 2 minutes before filling them makes them more pliable and less likely to crack
- If you're making these for a crowd, set up an assembly line and recruit someone to help with the topping distribution