Cheesy Nacho Cups (Printer-friendly)
Crispy tortilla cups loaded with melted cheese, beans, and fresh toppings—ready in 25 minutes.
# 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
# Method:
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 if using, and red onion on top of the cheese in each cup.
05 - Bake in the 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 if desired.
# Expert Tips:
01 -
- Each cup is a perfect portion controlled bite of nacho heaven
- The crunchy chip base stays crisp even after baking
- You can customize toppings to please every guest
02 -
- Overfilling the cups causes toppings to spill over and burn in the pan
- Scoop style chips are essential flat chips will not form proper cups
- Let them cool briefly or the cheese will slide right off when you add sour cream
03 -
- Buy two bags of chips since some always break and you need perfect rounds
- Grate your own cheese instead of buying pre shredded for better melting