Cheesy Nacho Cups (Print Version)

Crispy tortilla cups filled with melted cheese and classic Tex-Mex toppings, perfect for sharing.

# Ingredient List:

01 - 12 round tortilla chips, scoop-style

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 - Set oven to 375°F for baking the nacho cups.

02 - Place tortilla chips in mini muffin tin, pressing gently to form cup shapes.

03 - Distribute cheddar and Monterey Jack cheeses evenly among the chip cups.

04 - Top each cup with black beans, cherry tomatoes, olives, jalapeño slices, and red onion.

05 - Bake for 8-10 minutes until cheese is fully melted and bubbly.

06 - Remove from oven and let stand for 2 minutes before handling.

07 - Top each cup with sour cream and fresh cilantro just before serving.

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

01 -

Everything tastes better in miniature form, especially when gooey cheese is involved
Each cup delivers that perfect crunch to creamy ratio in one handheld bite
They assemble faster than you can find the remote control when kickoff starts

02 -

Some chips might crack when you press them into the tin, so keep a few extras as backup
Overfilling the cups seems tempting but leads to toppings spilling everywhere during baking
Let them cool for at least two minutes or the cheese will slide right off when you take that first bite

03 -

Spray the muffin tin lightly even though the cups do not stick much
Room temperature toppings melt more evenly than cold ones straight from the fridge