Cheesy Nacho Cups Game Day (Printable)

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

# 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
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

# How to Make It:

01 - Preheat oven to 375°F.
02 - Arrange tortilla chips in a mini muffin tin, pressing gently to form cup shapes. Place one chip per cup.
03 - Distribute shredded cheddar and Monterey Jack cheeses evenly among each chip cup.
04 - Top each cup with black beans, cherry tomatoes, black olives, jalapeño slices, and red onion.
05 - Bake in preheated oven for 8–10 minutes until cheese is melted and bubbly.
06 - Remove from oven using oven mitts and let cool for 2 minutes to set.
07 - Top each cup with a dollop of sour cream and sprinkle with fresh cilantro. Serve warm with salsa or guacamole on the side.

# Expert Tips:

01 -
  • Individual portions mean everyone gets their own perfect bite without double-dipping drama
  • The mini muffin tin hack transforms ordinary chips into handheld vessels of cheesy joy
02 -
  • Overfilling the cups leads to toppings spilling onto the muffin tin and creating a burnt mess
  • Letting them cool for those 2 minutes prevents the sour cream from melting completely into a weird puddle
03 -
  • Use a small cookie scoop to distribute the cheese mixture evenly and quickly
  • If chips crack while pressing into the tin, overlap two pieces to patch the hole

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