Cheesy Nacho Cups (Print Version)
Crispy tortilla cups loaded with melted cheese, beans, and fresh Tex-Mex toppings. Ready in 25 minutes for easy entertaining.
# What You'll Need:
→ Base & Cheese
01 - 12 round scoop-style tortilla chips
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
# Step-by-Step Guide:
01 - Preheat oven to 375°F.
02 - Arrange tortilla chips in a mini muffin tin, pressing gently to form cup shapes, placing one chip per cup.
03 - Sprinkle shredded cheddar and Monterey Jack cheeses evenly into each chip cup, distributing between all 12 cups.
04 - Top each cheese-filled cup with black beans, diced cherry tomatoes, black olives, jalapeño slices, and red onion.
05 - Bake in the preheated oven for 8 to 10 minutes until the cheese is fully melted and bubbly.
06 - Remove the muffin tin from the oven and allow the nacho cups to cool for 2 minutes before handling.
07 - Top each warm cup with a small dollop of sour cream and a sprinkle of fresh chopped cilantro.
08 - Serve warm with salsa or guacamole on the side for dipping.
# Expert Suggestions:
01 -
- Each cup is a self contained perfect bite of loaded nacho with zero mess
- Ready in under 30 minutes but tastes like something from a sports bar
02 -
- Overfilling the cups makes them impossible to remove from the tin
- Letting them cool for even 60 seconds makes a huge difference in structural integrity
03 -
- Spray your muffin tin lightly even though the chips have their own oil
- Room temperature cheese melts faster and more evenly