Cheesy Nacho Cups For Game Day (Printable)
Crispy tortilla cups loaded with melted cheese, beans, and fresh toppings—ready in 25 minutes for game day snacking.
# 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)
# How To Make:
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 if using, 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 cool for a couple of minutes.
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.
# Expert Tips:
01 -
- Perfect portion control means no more fighting over the last loaded chip
- These crispy cups stay warm and melty from oven to plate every time
02 -
- Do not overfill the cups or the cheese will spill over onto the muffin tin creating a burnt mess
- Let them cool for at least 2 minutes before attempting to remove them or the chips will break apart
03 -
- Toast the empty tortilla cups for 3 minutes before adding toppings to prevent sogginess
- Room temperature cheese melts more evenly than cold straight from the refrigerator