Cheesy Nacho Cups Game Day (Printable Version)

Crispy tortilla cups filled with gooey cheese, beans, and fresh toppings. Baked until bubbly and perfect for sharing.

# What You'll Need:

01 - 12 round scoop-style tortilla chips

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 both cheddar and Monterey Jack cheeses evenly into each chip cup, distributing the cheese among all 12 cups.

04 - Top each cheese-filled cup with black beans, cherry tomatoes, black olives, jalapeño slices, and red onion.

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

06 - Remove from oven using oven mitts and let cool for 2 to 3 minutes before handling.

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

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

01 -

Everything you love about nachos transforms into adorable handheld portions that keep your fingers clean
The cheese gets perfectly bubbly in each little cup while the chips stay satisfyingly crisp

02 -

Do not overfill the cups or the toppings will spill out while baking
Let them cool for those couple of minutes or you will burn your fingers trying to get them out of the tin

03 -

Use kitchen spray on your muffin tin even though the chips have their own oil, because it makes cleanup so much easier
Warm your sour cream slightly so it dollops on smoothly without tearing the delicate cheese layer