Cheesy Nacho Cups (Print Version)

Crispy tortilla cups filled with melted cheese, beans, and colorful toppings, baked until bubbly and golden.

# What You Need:

01 - 12 round scoop-style tortilla chips

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, 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 to 10 minutes, or until the cheese is melted and bubbly.

06 - Remove from oven and let 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 -

Everyone gets their own perfect portion without fighting over the last loaded chip
The crispy cup holds everything together so you get all the flavors in every bite

02 -

Overfilling the cups makes them collapse during baking, so resist the urge to add more toppings
Let them cool for at least 2 minutes or the cheese will slide right off when you try to remove them

03 -

Double the recipe immediately because these vanish faster than you expect
Buy extra scoop chips since some inevitably break while pressing them into the tin