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A hand picking up a fully loaded mini loaded nacho cup from a wooden serving board, topped with melted cheese, seasoned beef, a dollop of sour cream, and a slice of jalapeño.

Crispiest Mini Loaded Nacho Cups (Muffin Tin Hack!)

Hate soggy nachos? These Mini Loaded Nacho Cups use a viral Muffin Tin Hack to keep every chip crispy. Packed with seasoned beef and melted cheese, they are the ultimate mess-free party appetizer.
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Prep Time 15 minutes
Cook Time 10 minutes
Rest Time 3 minutes
Total Time 23 minutes
Servings: 12 cups
Course: Appetizer, Finger Food, Snack
Cuisine: American, Tex-Mex
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

The Base:
  • 12-24 count Tortilla Chips "Scoops" shape is highly recommended. (Use 24 for "Double Decker").
The Filling
  • 1/2 lb Ground Beef 225g Or ground turkey.
  • 2 tbsp Taco Seasoning Or 1/2 packet.
  • 2 tbsp Water Only if needed for seasoning simmer it off completely.
  • 1 1/2 cups Cheddar Cheese 170g Freshly shredded Mexican Blend or Sharp Cheddar.
The Toppings (Optional)
  • 1 dollop Sour Cream Add after baking.
  • 1 tbsp Jalapenos Diced or sliced.
  • 1 tbsp Cilantro Freshly chopped.

Equipment

  • 1 Standard Muffin Tin 12-hole pan is best.
  • 1 Skillet For browning the beef.
  • 1 Non-Stick Spray Lightly spray the tin for easy removal.

Method
 

Prep the Meat (The "Dry" Rule)
  1. Cook: In a skillet over medium heat, brown the ground beef until fully cooked. Add taco seasoning.
    A hand sprinkling taco seasoning onto browned ground beef cooking in a black cast iron skillet, preparing the meat filling for mini nacho cups.
  2. Drain: Crucial Step: Drain the excess grease aggressively. Any oil left will make the chips soggy.
    A hand tilting a cast iron skillet to drain excess dark grease from the cooked ground beef into a small bowl, preventing soggy wonton wrappers.
  3. Cool: Let the meat cool for 10 minutes. (Putting steaming hot meat on a chip makes it soft instantly).
    Seasoned ground beef, freshly cooked, sitting in a cast iron skillet on a cork mat to cool down, with a muffin tin and a bag of tortilla chips in the background.
The Assembly (Cheese Seal Hack)
  1. Prep Oven: Preheat oven to 400°F (200°C). Lightly spray your muffin tin with oil.
  2. Base: Place one "Scoop" chip into each muffin slot. (Tip: Use 2 chips stacked for extra crunch!).
    A hand placing a tortilla chip "scoop" into a slot of a grey metal muffin tin, next to a can of non-stick cooking spray, preparing the base for mini nacho cups.
  3. The Seal: Sprinkle a small pinch of cheese at the bottom of each chip FIRST. This creates a barrier against the meat juices.
    A hand sprinkling a small pinch of shredded cheddar cheese into the bottom of tortilla chip cups sitting in a grey muffin tin, creating a moisture barrier.
  4. Fill: Add a spoonful of the cooled taco meat on top of the bottom cheese layer.
    A silver spoon placing a portion of seasoned, browned taco meat into a tortilla cup sitting in a grey muffin tin, filling the mini loaded nacho cups.
  5. Top: Cover with a generous mound of the remaining shredded cheese.
    A top-down view of a grey muffin tin where each slot is filled with a tortilla chip cup, taco meat, and a generous mound of shredded cheddar and monterey jack cheese.
Bake & Serve
  1. Bake: Bake for 10 to 12 minutes, or until the cheese is melted and bubbling golden.
    A metal muffin tin filled with freshly baked mini loaded nacho cups sitting on a counter, showing melted golden cheese and crispy chip edges, with oven mitts nearby.
  2. Rest: Remove from oven and let them sit in the tin for 3 minutes. This allows the cheese to set like "glue" so the cups pop out easily.
  3. Garnish: Top with sour cream, jalapenos, or cilantro and serve warm!
    A hand picking up a finished mini loaded nacho cup topped with a dollop of sour cream and a slice of jalapeño from a wooden serving platter.

Notes

  • Chip Fit: If you only have flat chips, use a Mini Muffin Tin instead of a standard one. They hold the flat shape much better.
  • Vegetarian Option: Swap the beef for drained black beans or refried beans.
  • Reheating: Do not microwave! Reheat in the oven or air fryer at 350°F for 3-5 minutes to restore the crunch.
  • Make Ahead: You can cook the meat a day in advance, but assemble the cups right before baking for maximum crispiness.