Cheesy Nacho Cups Game Day (Printable)

Miniature crispy cups loaded with gooey cheese and classic nacho toppings for easy entertaining.

# What's Needed:

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 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 cheese in each cup.

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

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

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

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

01 -

Each cup delivers that perfect bite of crunch and melty cheese without the mess of traditional nachos
These handheld treats disappear so fast that you will want to make a double batch immediately

02 -

Overloading the cups makes them collapse so resist the urge to add too many toppings at once
Using a mini muffin tin is essential because regular muffin cups leave too much space and the chips slide around

03 -

Warm your tortilla chips in the oven for 2 minutes before adding toppings for extra crunch
Room temperature cheese melts faster and more evenly than cold cheese straight from the fridge