Cheesy Nacho Cups Game Day (Printable Version)

Crispy tortilla cups loaded with melted cheese, beans, and zesty toppings—perfect bite-sized snacks 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, 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 preheated oven for 8–10 minutes until cheese is melted and bubbly.

06 - Remove from oven and let cool for 2 minutes.

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.

01 -

Each cup is like a tiny personal nacho platter, which means no fighting over who got more toppings
They come together in under 30 minutes but look like you put way more thought into them

02 -

Do not overload the cups with toppings or they will collapse when you try to take them out
Let them cool for at least 2 minutes before removing or the cheese will slide right off the chip

03 -

If your chips are too big for the muffin tin, gently snap off the edges to fit
Let the chips sit out for about 30 minutes before using if they are fresh from the bag