Cheesy Nacho Cups (Printable)

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

# What You’ll Need:

→ Base & Cheese

01 - 12 round tortilla chips (scoop-style)
02 - 1 cup shredded cheddar cheese
03 - 1/2 cup shredded Monterey Jack cheese

→ Toppings

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

→ Garnishes

10 - 1/4 cup sour cream
11 - Salsa or guacamole, for serving

# How to Prepare:

01 - Set your oven to 375°F to ensure proper temperature for melting the cheese.
02 - Place one round tortilla chip into each cavity of a mini muffin tin, pressing gently to form a cup shape.
03 - Distribute the shredded cheddar and Monterey Jack cheeses evenly among all 12 chip cups.
04 - Top each cup with black beans, diced cherry tomatoes, black olives, jalapeño slices, and red onion.
05 - Bake in the preheated oven for 8–10 minutes until the cheese is completely melted and bubbly.
06 - Remove the tin from the oven using oven mitts and let the cups cool for 2 minutes to set.
07 - Top each warm cup with a small dollop of sour cream and a sprinkle of fresh cilantro.
08 - Arrange on a serving platter and accompany with salsa or guacamole for dipping.

# Expert Advice:

01 -
  • The portion control is built in so you can sample without committing to a whole plate of nachos
  • Every cup has the perfect cheese to topping ratio instead of the sad naked chips you get with traditional nachos
02 -
  • Don't overfill the cups or you'll have cheese overflowing onto your muffin tin which creates a nightmare cleanup
  • Let them cool for at least two minutes or the tortilla cups will shatter when you try to remove them
03 -
  • Stand the muffin tin on a baking sheet to catch any cheese overflow and save your oven floor
  • Use kitchen scissors to snip the cilantro directly over the cups for zero mess

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