Cheesy Nacho Cups (Printable)

Crispy tortilla cups loaded with melted cheese, beans, and fresh toppings

# What You'll 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 (optional)
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 (optional)

# Method:

01 - Preheat oven to 375°F (190°C).
02 - Arrange tortilla chips in a mini muffin tin, forming cup shapes (one chip per cup).
03 - Sprinkle both cheeses evenly into each chip cup.
04 - Add 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 8–10 minutes, or until the cheese is melted and bubbly.
06 - Remove from oven and cool for a couple of minutes.
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.

# Expert Hints:

01 -
  • Each cup is like a personal portion of nacho heaven, no double dipping required
  • They come together in under thirty minutes with ingredients you probably already have
02 -
  • Do not overfill the cups or the toppings will spill out while baking
  • Let them cool for two minutes before removing from the tin or the cheese will slide right off
03 -
  • Use a light coating of cooking spray in the muffin tin for easy removal
  • If your chips start burning before the cheese melts, tent the pan with foil

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