Cheesy Nacho Cups (Printable)

Crispy tortilla cups loaded with melted cheese, beans, and fresh toppings. Quick 25-minute snack perfect for parties.

# What You Need:

→ Base & Cheese

01 - 12 round tortilla chips (scoop-style or similar)
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

# Directions:

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 - Sprinkle shredded cheddar and Monterey Jack cheeses evenly into each chip cup.
04 - Distribute black beans, diced cherry tomatoes, black olives, jalapeño slices, and red onion over the cheese in each cup.
05 - Bake in the preheated oven for 8–10 minutes until cheese is completely melted and bubbly.
06 - Remove from oven using oven mitts and let cool for 2 minutes to set.
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.

# Expert Hints:

01 -
  • They are incredibly cute and each person gets their own portion
  • The cheese stays perfectly contained in each crispy cup
  • You can customize toppings for different preferences
02 -
  • Do not overfill the cups or the toppings will spill over while baking
  • Let them cool for at least 2 minutes or you will burn your fingers trying to eat them
  • Room temperature toppings work better than cold ones straight from the fridge
03 -
  • Use a light coating of cooking spray in the muffin tin to prevent any sticking
  • If your chips break, press two pieces together to form a complete cup
  • Warm your tortilla chips in the oven for 2 minutes before filling for extra crispiness

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