Cheesy Nacho Cups (Printable)

Miniature crispy tortilla cups loaded with gooey cheese and colorful toppings

# What You'll Need:

→ Base & Cheese

01 - 12 round tortilla chips, scoop-style
02 - 1 cup shredded cheddar cheese
03 - 1/2 cup shredded Monterey Jack cheese

→ Toppings

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

→ Garnishes

10 - 1/4 cup sour cream
11 - Salsa or guacamole for serving

# How to Make It:

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

# Expert Advice:

01 -
  • Everything you love about nachos but in a tidy, no-mess portion that guests can grab and go
  • The cheese-to-topping ratio stays perfect in every single bite instead of getting lost under a mountain of chips
  • They come together in under 30 minutes but look like you put way more thought into them
02 -
  • Some chips will crack when you press them into the tin, so grab a few extras from the bag to replace any casualties
  • Dont overfill the cups or the toppings spill over and make a mess in your oven
  • Letting them cool for just a couple minutes makes all the difference between getting them out cleanly or leaving half the cheese behind
03 -
  • Room temperature cheese melts faster and more evenly than cold cheese straight from the fridge
  • If you want to prep these completely ahead, bake them for just 6 minutes, cool completely, then refrigerate and finish baking when ready to serve

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