Single Serve Nacho Cups Recipes

CHICKEN NACHOS FOR ONE

Steps:

• In a small skillet, combine the chicken, water and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes, stirring occasionally. Remove from the heat. Sprinkle with cheese; cover and let stand for 1 minute or until melted. , Arrange chips on a serving plate; top with beans, chicken mixture and salsa. Serve immediately.

INDIVIDUAL NACHOS

Steps:

• Preheat oven to 350 degrees. Build six stacks on a rimmed baking sheet by alternately layering tortilla chips with your favorite toppings, such as black beans, salsa, sliced jalapeno chiles, and shredded cheese. Bake until cheese is melted and stacks are warm throughout, about six minutes. Garnish with sour cream (why hold back now?), and serve immediately.

SINGLE-SERVE NACHO CUPS

Steps:

• 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.

FULLY-LOADED NACHO CUPS

Steps:

• Preheat the oven to 375 degrees F.
• Place a baking sheet in the oven to preheat for 10 minutes.
• Fit a wonton wrapper into each cup of a 12-cup nonstick muffin tin, pushing the wrapper down to the bottom of the cup, and crimping as necessary so that it forms a cup.
• Heat the oil in a medium skillet over medium-high heat. Add the scallions and cook, stirring until softened, about 1 minute.
• Add the beef and 1/4 teaspoon salt and cook, stirring until brown, about 4 minutes. Add the taco seasoning and stir to combine.
• Remove the skillet from the heat. Use a slotted spoon to transfer and transfer the taco meat to a bowl and drain off the fat.
• Add the cheese, pickled jalapenos and beans to the taco meat and toss to combine. Season with salt.
• Fill the wonton-lined muffin cups with the beef mixture, place the muffin tin on the preheated baking sheet and bake until the wrappers are crisp and golden brown, about 17 minutes.
• Remove the nacho cups from the muffin tin and arrange on a platter.
• Top with the diced avocado, pico de gallo and sour cream, and serve immediately.

NACHO SCOOPS

Steps:

• In a large skillet, cook the beef, onion and red pepper over medium heat until meat is no longer pink; drain. Stir in the taco seasoning, diced tomatoes and chopped green chilies. Cook and stir until thickened, 5-7 minutes., Reduce heat to low. Stir in the pepper jack, process cheese and cream cheese until melted., Place 4 dozen scoops on an ungreased baking sheet. Add a rounded teaspoon of beef mixture to each. Sprinkle with Mexican cheese blend., Bake at 375° until heated through, about 5 minutes. Garnish each with sour cream and a jalapeno pepper slice. Repeat with remaining tortilla chip scoops.