Cheesy Nacho Cups Game Day (Print Version)

Crispy tortilla cups loaded with melted cheese, beans, and fresh toppings. Perfect handheld snack for sharing.

# What You 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, pressing gently to form cup shapes. Place one chip per cup.

03 - Sprinkle shredded cheddar and Monterey Jack cheeses evenly into each chip cup.

04 - Distribute black beans, diced cherry tomatoes, black 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 cheese is completely melted and bubbly.

06 - Remove muffin tin from oven and let cups cool for 2-3 minutes before handling.

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

08 - Serve immediately with salsa or guacamole on the side.

01 -

Everything you love about loaded nachos, but each portion is perfectly contained in a crispy, handheld shell
The cheese-to-topping ratio in every single bite is something you can not achieve with traditional platter nachos

02 -

Overfilling the cups might seem like a good idea, but the toppings will slide off during baking and burn on your muffin tin
Let them cool for at least 90 seconds after baking, otherwise the cheese will slide right off the chip when you try to bite in

03 -

Position your oven rack in the center position, too close to the top heating element will burn your cheese before the cups are heated through
Line your muffin tin with parchment paper squares between cups for the easiest cleanup ever