Cheesy Nacho Cups Game Day (Print Version)

Crispy tortilla cups loaded with melted cheese, beans, and fresh veggies. Ready in 25 minutes for easy entertaining.

# What You'll Need:

01 - 12 round tortilla chips (scoop-style or similar)

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 (optional, for heat)

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 (optional)

01 - Preheat oven to 375°F.

02 - Arrange tortilla chips in a mini muffin tin, forming cup shapes (one chip per cup).

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

04 - Add 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, or until the cheese is melted and bubbly.

06 - Remove from oven and cool for a couple of minutes before handling.

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

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

01 -

Individual portions mean zero double dipping concerns at your next gathering
The cheese stays perfectly melty instead of cooling down like traditional nachos

02 -

Do not overfill the cups or the toppings will spill over onto the muffin tin
Let them cool for at least 2 minutes or the cheese will slide right off when you try to lift them

03 -