Cheesy Nacho Cups Game Day (Printable)

Miniature crispy cups loaded with gooey cheese and zesty Tex-Mex toppings, ready in 25 minutes.

# What You'll Need:

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 - Preheat oven to 375°F.

02 - Arrange tortilla chips in a mini muffin tin, pressing gently to form cup shapes. Place one chip per cup.

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

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

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

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

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

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

01 -

Each cup delivers all the nacho satisfaction without the mess of serving trays and communal dipping
You can customize every single cup to match what your guests actually want to eat

02 -

Overfilling the cups makes them impossible to remove from the tin without toppings spilling everywhere
Letting them cool for exactly 2 minutes sets the cheese just enough for clean removal while staying perfectly gooey

03 -

Place the muffin tin on a baking sheet before filling to catch any cheese spills and save yourself oven cleanup
Warm your serving platter in the oven while the cups bake so the first batch stays hot longer