Cheesy Nacho Cups Game Day (Printable)

Miniature crispy shells filled with gooey cheese and colorful toppings, ready in just 25 minutes for effortless entertaining.

# What You'll 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 - 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 - Add black beans, cherry tomatoes, olives, jalapeño slices, and red onion on top of the cheese in each cup.

05 - Bake in the preheated oven for 8-10 minutes, or until the cheese is melted and bubbly.

06 - Remove from oven and let cool for a couple of minutes before handling.

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

01 -

Each cup is a perfect bite-sized portion so everyone gets their fair share of toppings
The crispy tortilla shell holds everything together so no more soggy chip bottoms
Customizable for picky eaters since you can leave jalapeños off some cups

02 -

Overfilling the cups makes them messy to eat so keep toppings level with the chip edges
The chips continue crisping in the oven for the first few minutes so do not underbake trying to keep them crunchy

03 -

If your chips are too large for the muffin tin, gently break off the edges until they fit snugly
Sprinkle a tiny pinch of cumin or chili powder over the cheese before baking for extra depth