One-Pan Loaded Nacho Cups

Okay, picture this: game day, friends gathered around, and a mountain of nachos magically appearing at the center of the table — but without the endless mess of chips scattered everywhere. That’s where these One-Pan Loaded Nacho Cups come in, turning the classic crowd-pleaser into neat, handheld bites that deliver all the melty, spicy, cheesy goodness you crave. I can’t get enough of how the crunchy edges meet the gooey cheese inside, and honestly, it’s a super fun way to serve nachos when you want to impress without the cleanup hassle. Trust me, your snack game is about to go up a notch!

Quick Facts

• Yield: Serves 6
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Ingredients

For the Main Dish:

• 1 pound ground beef (or turkey)
• 1 packet taco seasoning (or 2 tbsp homemade blend)
• 1 cup crushed tortilla chips
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup diced tomatoes
• 1/4 cup sliced black olives
• 1/4 cup diced green onions
• 12 small flour or corn tortillas (6-inch size, cut into quarters)
• 1 tbsp olive oil
• Optional: 1/4 cup pickled jalapeños

For the Sauce / Garnish:

• 1/2 cup sour cream
• 1/4 cup fresh cilantro, chopped
• Optional: salsa or guacamole for serving

How I Make It

Step 1:

Start by heating 1 tablespoon of olive oil in a skillet over medium heat. Add the ground beef and cook until it’s fully browned and crumbly, about 6-7 minutes. Drain any excess fat, then stir in your taco seasoning with a splash of water (about 1/4 cup), simmering for 2-3 minutes so the spices really soak in.

Step 2:

While the meat is cooking, preheat your oven to 375°F. Next, prepare your tortillas by cutting each into quarters — these will serve as little cups, so don’t worry if they’re uneven!

Step 3:

Spray or brush your muffin tin lightly with olive oil, then press a tortilla quarter gently into each cup, forming a little crispy shell. Don’t crowd them too tightly, or they won’t crisp up nicely.

Step 4:

Spoon a heaping tablespoon of the seasoned beef into each tortilla cup, then top with a sprinkle of crushed tortilla chips and a generous mix of cheddar and Monterey Jack cheese. These layers help create that dreamy contrast between crunchy and melty.

Step 5:

Bake the nacho cups for about 10-12 minutes until the cheese is bubbling and the tortilla edges are golden brown and crisp.

Step 6:

Once out of the oven, immediately add your toppers — diced tomatoes, olives, green onions, and jalapeños if you’re feeling spicy. Finish with a dollop of sour cream and a sprinkle of fresh cilantro. Serve warm and watch them disappear!

Variations & Tips

• Substitute ground turkey or shredded chicken for a lighter option.
• Try mixing in black beans or corn for added texture and nutrition.
• Use blue corn tortilla chips for a colorful twist on the crushed chips.
• For extra crunch, broil the cups for the last 1-2 minutes but watch carefully!
• If you don’t have a muffin tin, small ramekins work great too.
• For a vegetarian version, swap the meat for sautéed mushrooms or seasoned tofu crumbles.

How I Like to Serve It

This recipe is perfect for casual gatherings — imagine passing out a tray of these at a summer backyard party or serving them as a fun appetizer at your next movie night. They also make an awesome game-day snack, especially paired with classic salsa and creamy guacamole for dunking. And if you’re serving kids, the individual portion sizes mean less mess and more happy little hands reaching for seconds.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the oven to keep crispiness.
• If you want to prep ahead, assemble the cups without cheese and bake later, adding cheese just before baking.

Closing: These One-Pan Loaded Nacho Cups never fail to bring big flavors and big smiles, making any snack or meal feel like a fiesta at your kitchen table!