Cheesy Nacho Cups Game Day Snack (Print Page)

Mini crispy tortilla cups filled with melted cheese, beans, and fresh toppings. Perfect appetizer 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 - Distribute shredded cheddar and Monterey Jack cheeses evenly among the tortilla cups.

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

05 - Bake for 8–10 minutes until cheese is completely melted and bubbly.

06 - Remove from oven using oven mitts and let cups cool for 2 minutes to set.

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

08 - Serve warm with salsa or guacamole on the side for dipping.

01 -

Each cup is a perfect self contained portion of nacho heaven with every single bite
They disappear shockingly fast so you might want to make a double batch

02 -

Work quickly once the cups come out of the oven because the cheese firms up fast and the sour cream will not melt nicely onto cold cheese
Position your oven rack in the upper third position to get the cheese bubbling without over browning the chips

03 -

Use a small cookie scoop to portion the cheese mixture evenly without making a mess
Let the muffin tin cool for about 5 minutes before trying to remove the cups—this prevents the cheese from stretching and sticking