Cheesy Nacho Cups Game Day (Printable)

Crispy tortilla cups loaded with melted cheese, beans, and fresh toppings

# 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, pressing gently to form cup shapes, with one chip per cup.

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

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

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

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

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

08 - Serve immediately with salsa or guacamole on the side, if desired.

01 -

Everyone gets their own perfect portion with their ideal ratio of toppings to cheese
The crispy tortilla cups stay crunchy unlike traditional nachos that get soggy fast

02 -

Do not overfill the cups or the toppings will spill out while baking and burn onto your muffin tin
Let them cool for at least 2 minutes or the cheese will slide right off when you try to pick them up

03 -

Warm your tortilla chips in the oven for 2 minutes before forming them they become more pliable and less likely to crack
Line your baking sheet with foil or parchment for the easiest cleanup ever