These cups have everything you love about a platter of loaded nachos, pre-portioned into individual servings. Meat-eaters will love the cheesy beef filling, but vegetarians can use black beans instead (we promise they’ll be just as tasty). If your guests have already arrived when you pull them out of the oven, let them top their cup with the nacho fixin’s of their choice. We like ‘em piled high with an assortment of toppings—diced avocado, a dollop of sour cream, a spoonful of pico de gallo, a few pickled jalapeños, and a scattering of fresh cilantro.
½ tablespoon olive oil
1 bunch scallions (about 6), thinly sliced
1 garlic clove, finely chopped
½ teaspoon chipotle chili powder or regular chili powder
½ teaspoon ground cumin
¼ teaspoon kosher salt
½ pound ground beef
1 4-ounce can diced green chiles
¾ cup grated Monterey Jack cheese
½ cup grated pepper Jack cheese
1 13-ounce bag restaurant-style tortilla chips
Avocado, sour cream, pico de gallo, pickled jalapenos, and cilantro, for serving
How to Make It
Preheat oven to 400°F. Heat the oil in a large skillet over medium heat. Add the scallions, garlic, chili powder, cumin, and salt and cook, stirring occasionally, until softened, about 3 minutes. Add the beef and cook, breaking up with a wooden spoon, until browned, about 5 minutes. Stir in the green chiles.
Combine the cheeses in a small bowl. Line the cups of a muffin tin with tortilla chips, breaking to cover bottom and line sides. Divide ⅓ of the cheese mixture among cups. Divide ½ of the beef mixture among cups and top with half of the remaining cheese mixture. Top with remaining beef mixture, and finish with cheese. Bake until the cups are heated through, cheese is melted, and the edges are browned, 9 to 11 minutes.
Just before serving, top each cup with diced avocado, sour cream, pico de gallo, pickled jalapeños, and fresh cilantro.
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