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New Year's Eve Loaded Nacho Cups

Loaded nacho cups combine seasoned ground beef and black beans in scoop-shaped tortilla chips, baked until the Mexican cheese blend melts. Finish each bite-sized cup with sour cream, pico de gallo, pickled jalapeños, and green onion.
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Prep Time 15 minutes
Cook Time 17 minutes
resting 2 minutes
Total Time 34 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Tex-Mex
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 0.5 lb ground beef 85% lean
  • 1 tbsp taco seasoning
  • 0.25 cup water
  • 0.5 cup black beans drained
For the cups
  • 24 tortilla chips scoop-shaped
  • 0.5 cup Mexican cheese blend shredded
For the toppings
  • 0.25 cup sour cream
  • 0.5 cup pico de gallo drained if very juicy
  • 2 tbsp pickled jalapeños sliced, chopped
  • 1 green onion thinly sliced

Equipment

  • 1 10-inch skillet
  • 1 13x18-inch rimmed baking sheet

Method
 

Make the filling
  1. Cook the ground beef in a 10-inch skillet over medium-high heat for 6–8 minutes, breaking it up, until no pink remains and it reaches 160°F.
  2. Drain excess fat.
  3. Stir in the taco seasoning and water, and simmer for 2 minutes, stirring, until thickened.
  4. Stir in the black beans and heat through.
Bake the cups
  1. Heat the oven to 350°F.
  2. Arrange the tortilla chips upright on a 13x18-inch rimmed baking sheet.
  3. Divide the filling among the chips, using about 1 tablespoon per chip.
  4. Sprinkle evenly with the cheese and bake for 5–7 minutes, until the cheese is melted.
Add the toppings
  1. Let the cups rest for 2 minutes.
  2. Divide the sour cream, pico de gallo, jalapeños, and green onion among them and serve.

Notes

For neat cups, keep the chips upright while adding the filling and cheese. Refrigerate leftovers for up to 2 days; freezing is not recommended because the chips and fresh toppings lose their texture. For a lighter topping, substitute plain Greek yogurt for the sour cream.