Cheesy Nacho Cups Game Day (Printable version)

Crispy tortilla cups loaded with melted cheese, beans, and fresh toppings—perfect handheld Tex-Mex bites.

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

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

06 - Remove from oven and let cool for 2 minutes.

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

08 - Serve warm with salsa or guacamole on the side if desired.

01 -

These are secretly just as much fun to assemble as they are to eat, especially if you put out all the toppings and let people build their own
The perfect portable nacho experience means no more double-dipping worries or losing your favorite toppings off the side

02 -

If your chips are too thin or flimsy, they will crack when you try to press them into the tin or fill them with toppings
Do not skip the cooling time—even two minutes makes the difference between a cheese explosion everywhere and a neat, holdable snack

03 -

Room temperature cheese melts more evenly and quickly than cold cheese straight from the fridge
If you want to double the recipe, use two mini muffin tins instead of crowding one, or they will not bake evenly