Cheesy Nacho Cups Game Day (Print version)

Crispy tortilla cups loaded with melted cheese, beans, and fresh toppings ready in 25 minutes.

# Ingredient List:

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, filling about halfway.

04 - Distribute black beans, 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 the cheese is completely melted and bubbly.

06 - Remove from oven using oven mitts and let the cups cool for 2–3 minutes to set.

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 stadium nachos in an adorable, mess free handheld format
The cheese to chip ratio is absolutely perfect every single time
They disappear faster than you can bake them, so consider doubling the batch

02 -

Overfilling the cups leads to toppings spilling onto the muffin tin, so aim for just slightly mounded
Letting them cool those couple minutes is crucial or the chips will break when you try to remove them

03 -

Room temperature cheese melts more evenly and quickly than cold cheese straight from the fridge
If your chips are too flat, warm them in the oven for 2 minutes first so they become pliable