Cheesy Nacho Cups Game Day (Printable version)

Individual tortilla cups filled with melted cheese and classic Tex-Mex toppings, perfect for sharing at gatherings.

# 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, 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 the cheese in each cup.

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

06 - Remove from oven and let cool for a couple of minutes.

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 -

Each cup is a perfect bite-sized portion of everything great about nachos, no double-dipping required
They come together in under 30 minutes and look impressive with almost zero effort
Everyone can customize their own toppings, which somehow makes them disappear even faster

02 -

Scoop-style chips are non-negotiable here, flat chips will not hold the toppings and you will end up with a mess
Do not overfill the cups or the toppings spill over during baking and burn on your muffin tin
Let them cool for those 2 minutes or the chips will break when you try to lift them out

03 -

Warm your tortilla chips in the oven for 3 minutes before filling them and they will stay crispy longer
Use a small cookie scoop to portion the toppings evenly and quickly