Cheesy Nacho Cups Game Day (Print version)

Crispy tortilla cups loaded with melted cheese and classic Tex-Mex toppings, perfect for sharing during game day gatherings.

# What goes in:

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

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, placing 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 desired, and red onion on top of the cheese in each cup.

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

06 - Remove from oven and let cool for 2 to 3 minutes before handling.

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

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

01 -

Every single cup has that perfect cheese-to-topping ratio you can never quite get with regular nachos
They disappear faster than you can say fourth down, and people actually fight over the last ones

02 -

Overfilling seems like a good idea until cheese spills all over your muffin tin and creates a nightmare cleanup situation
Letting them cool for those 2 minutes makes the difference between burning your fingers and actually being able to pick them up

03 -

Room temperature cheese melts faster and more evenly than cold cheese straight from the fridge
Line your muffin tin with parchment paper cups for zero cleanup afterward