Description
These Loaded Nacho Cups with Melted Cheddar are a perfect blend of crispy tortilla cups filled with savory beef, fresh toppings, and gooey melted cheddar. Ideal for game day or any gathering, they promise a delightful explosion of flavors in every bite.
Ingredients
Scale
- 12 large tortilla chips (preferably sturdy and thick)
- 1 tablespoon vegetable oil (for brushing)
- 1 cup cooked ground beef (or shredded chicken, turkey, or black beans for a vegetarian option)
- 1 teaspoon taco seasoning (store-bought or homemade)
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 medium tomato, diced
- 1 small red onion, finely chopped
- 1 jalapeño, seeded and diced (optional for heat)
- 1 cup shredded sharp cheddar cheese
- ½ cup sour cream
- ½ cup guacamole
- ¼ cup fresh cilantro, chopped
- ¼ cup sliced black olives (optional)
- 1 lime, cut into wedges
Instructions
- Preheat your oven to 375°F (190°C). This temperature will ensure that your nacho cups get crispy while the cheese melts perfectly.
- Brush the tortilla chips lightly with vegetable oil on both sides. Use a pastry brush to coat them evenly, which helps them crisp up in the oven.
- Arrange the tortilla chips on a baking sheet in a single layer, ensuring they do not overlap. This will help each chip achieve that perfect crunch.
- In a medium bowl, combine the cooked ground beef with the taco seasoning. Stir well until the beef is evenly coated.
- Evenly distribute the seasoned beef over the tortilla chips. Use about a tablespoon for each chip to ensure everyone gets a good amount.
- Next, layer the black beans and corn over the beef. Aim for about a tablespoon of each so that every bite is loaded with deliciousness.
- Sprinkle the diced tomatoes, red onions, and jalapeños (if using) on top of the loaded nachos.
- Generously top the nacho cups with shredded cheddar cheese, covering the toppings well.
- Bake in the preheated oven for 10-12 minutes, or until the cheese is fully melted and bubbly.
- Once out of the oven, allow the nacho cups to cool for a minute.
- Finally, top each nacho cup with a dollop of sour cream, a spoonful of guacamole, a sprinkle of cilantro, and sliced olives if desired. Serve immediately with lime wedges.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 40 mg
Keywords: For the crispiest nacho cups, avoid using thin or flimsy tortilla chips. Look for thick, sturdy chips that can handle the toppings without breaking.