Cheesy Nacho Cups Game Day (Printable)

Crispy tortilla cups filled with melted cheese and fresh toppings, ready in 25 minutes 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 your oven to 375°F.

02 - Arrange tortilla chips in a mini muffin tin, gently pressing each chip to form a cup shape. Use one chip per cup.

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

04 - Distribute black beans, cherry tomatoes, black olives, jalapeño slices, and red onion on top of the cheese in each cup.

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

06 - Carefully remove the tin from the oven using oven mitts and allow the cups to cool for 2 minutes.

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

08 - Transfer cups to a serving platter and serve immediately. Offer salsa or guacamole on the side for dipping.

01 -

Each cup delivers that perfect first bite where everything melts together instead of chasing toppings around a plate
They bake in ten minutes flat and look like you put way more effort into them than you actually did

02 -

Do not overfill the cups or the cheese will spill over and make a mess in your oven
Let them cool for at least a couple of minutes or the cheese will slide right off when you try to eat them

03 -

Spray your muffin tin with a little cooking spray even though the chips have their own oil it helps with cleanup
Buy the sturdy scoop chips rather than thin generic ones that will break when you try to fill them