Mini Loaded Nacho Cups

Mini Loaded Nacho Cups are a fun, bite-sized twist on classic nachos. Perfect for parties, game nights, or casual snacks, these individual cups are loaded with all your favorite nacho toppings—cheese, seasoned meat or beans, jalapeños, tomatoes, and a dollop of sour cream or guacamole.

These nacho cups are not only visually appealing but also incredibly convenient. Each person gets their own perfectly portioned serving, which eliminates the need for sharing a messy plate of nachos. They’re crispy, cheesy, and bursting with flavor in every bite.

Why I Love This Recipe

I love this recipe because it’s fun to make, easy to serve, and incredibly versatile. The combination of crispy tortilla cups with melted cheese and fresh toppings is irresistible. It’s a great way to make nachos more elegant for parties or gatherings while keeping the flavors bold and satisfying.

It’s also a hands-on recipe that allows you to get creative—swap out proteins, cheeses, or veggies to suit your taste. The mini portion size means everyone can try multiple flavors without feeling too full.

Why It’s a Must-Try Dish

• Individual portions make serving easy and mess-free.
• Crispy, cheesy, and loaded with fresh toppings in every bite.
• Quick to prepare with simple ingredients.
• Perfect appetizer or snack for parties, kids’ meals, or game nights.
• Highly customizable to cater to different tastes and dietary preferences.

Recipe Details

• Preparation Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes
• Servings: 12 mini cups
• Course: Appetizer / Snack
• Cuisine: Mexican / Tex-Mex
• Estimated Calories: 180–220 per mini cup

Ingredients

For the Cups:

• 12 small flour or corn tortillas (4–6 inches)
• 2 tablespoons olive oil or melted butter

For the Filling:

• 1 cup cooked chicken, ground beef, or black beans (seasoned with taco seasoning)
• 1 cup shredded cheddar or Mexican blend cheese
• ½ cup diced tomatoes
• ¼ cup sliced black olives
• 2 tablespoons pickled jalapeños, chopped
• 2 tablespoons green onions, chopped
• Optional: corn, beans, or diced bell peppers

For Topping:

• Sour cream
• Guacamole
• Salsa or pico de gallo
• Fresh cilantro for garnish

Cooking Directions

1. Preheat oven: Preheat your oven to 375°F (190°C).
2. Prepare tortilla cups: Lightly brush both sides of each tortilla with olive oil or melted butter. Press each tortilla into a muffin tin cup to form mini bowls.
3. Bake cups: Bake for 5–7 minutes until the tortillas are slightly crispy but still flexible. Remove and set aside.
4. Prepare filling: In a skillet, cook your choice of protein (chicken, beef, or beans) with taco seasoning until fully cooked.
5. Assemble cups: Place a spoonful of the seasoned protein or beans into each tortilla cup. Sprinkle generously with shredded cheese.
6. Bake again: Return the filled cups to the oven for 5–7 minutes or until the cheese is melted and bubbly.
7. Add toppings: Remove from oven and top each cup with diced tomatoes, black olives, jalapeños, and green onions. Add a dollop of sour cream and/or guacamole. Garnish with fresh cilantro.
8. Serve immediately: Serve warm as an appetizer or snack.

Step-by-Step Preparation Method

1. Preheat oven to 375°F (190°C).
2. Brush tortillas with olive oil/butter and press into muffin tin cups.
3. Bake 5–7 minutes until lightly crispy.
4. Cook protein or beans with taco seasoning.
5. Fill tortilla cups with protein/beans and top with cheese.
6. Bake 5–7 minutes until cheese melts.
7. Top with tomatoes, olives, jalapeños, green onions, sour cream, guacamole, and cilantro.
8. Serve immediately while warm.

How to Serve

• Arrange mini cups on a platter for parties or gatherings.
• Serve alongside salsa, extra guacamole, or hot sauce.
• Perfect as a fun appetizer, game-night snack, or kid-friendly treat.

Recipe Tips

• Use small tortillas for perfect bite-sized cups.
• Avoid overfilling the cups to prevent spilling while baking.
• Brush tortillas lightly with oil for extra crispiness.
• Customize toppings to suit your taste or dietary needs.
• Prepare the tortilla cups ahead of time and assemble just before serving.

Variations

Vegetarian: Use black beans, corn, and diced bell peppers.
Spicy Nachos: Add extra jalapeños or a sprinkle of chili powder.
Cheesy Lover: Mix different cheeses like Monterey Jack, Pepper Jack, or Queso Blanco.
Seafood Twist: Use cooked shrimp or crab meat with a sprinkle of lime juice.
Breakfast Nacho Cups: Add scrambled eggs and breakfast sausage or bacon.

Freezing & Storage

• Refrigerator: Store unbaked tortilla cups separately and cooked filled cups in an airtight container for up to 2 days. Reheat in the oven until warm.
• Freezing: Unbaked tortilla cups can be frozen for up to 1 month. Assemble and bake when needed. Fully assembled baked cups are best served fresh.

Special Equipment Needed

• Muffin tin or mini cupcake pan
• Oven
• Skillet for cooking protein
• Mixing bowl for toppings

FAQ

Q: Can I use store-bought taco seasoning?
Yes, or make your own blend of chili powder, cumin, paprika, garlic powder, onion powder, and salt.

Q: Can I make these ahead of time?
Yes, prepare the tortilla cups ahead of time. Assemble and bake just before serving.

Q: Can I make them vegetarian?
Absolutely—substitute protein with beans, corn, or sautéed vegetables.

Q: Can I make them spicy?
Yes, add extra jalapeños, chili powder, or hot sauce to taste.

Q: Can I freeze the filled cups?
It’s best to freeze unbaked tortilla cups. Fully baked and topped cups may become soggy when frozen.

Conclusion

Mini Loaded Nacho Cups are a fun, versatile, and flavorful snack that’s perfect for parties, game nights, or casual gatherings. Crispy tortilla cups filled with cheesy, seasoned protein and topped with fresh, vibrant toppings make every bite irresistible. Easy to customize, quick to assemble, and visually appealing, this recipe is a must-try for anyone who loves nachos and bite-sized appetizers.