Introduction
While a giant platter of traditional nachos is always a crowd-pleaser, it inevitably leads to a soggy center and awkward sharing. Enter the ‘Muffin Tin Nacho’—a revolutionary, individually portioned snack that guarantees maximum crunch and perfect cheese distribution in every bite. This recipe transforms the messy classic into a neat, customizable appetizer, making it the perfect choice for game day, easy weeknight dinners, or sophisticated party spreads. By utilizing a standard 12-cup muffin tin, we create miniature, crispy nacho cups that are fun to assemble and even more fun to devour.
Ingredients
- 1/2 pound (225 g) lean ground beef or turkey
- 1 tablespoon (15 ml) taco seasoning
- 1/4 cup (60 ml) water
- 48 round or scoop-style tortilla chips
- 1 cup (120 g) shredded Monterey Jack or cheddar cheese blend
- 1/2 cup (120 g) salsa, drained slightly
- 1/4 cup (30 g) sliced pickled jalapeños (optional)
- Cooking spray
Step-by-step Preparation
Preheat and Prepare the Meat: Preheat your oven to 375°F (190°C). In a skillet over medium heat, brown the ground beef until cooked through. Drain any excess fat. Stir in the taco seasoning and water, bringing the mixture to a simmer. Cook until the liquid has mostly evaporated, about 3 minutes. Remove from heat.
Tip: For a vegetarian version, substitute the beef with one can of drained and rinsed black beans mixed with the taco seasoning.
Assemble the Cups: Lightly coat a 12-cup standard muffin tin with cooking spray. Place 2 to 3 tortilla chips in the bottom of each cup, overlapping slightly to create a sturdy base. If using round chips, try to stand them upright along the sides to form a ‘cup.’ Press the chips down gently.
Tip: Scoop-style chips work exceptionally well as they are designed to hold fillings.
Layer the Fillings: Spoon an even amount of the seasoned meat mixture into each chip cup (about 1 tablespoon per cup). Top the meat with a small spoonful of drained salsa, followed by a generous pinch of the shredded cheese blend. Finally, place 1 or 2 jalapeño slices on top if desired.
Bake and Serve: Bake the muffin tin nachos for 8 to 10 minutes, or until the cheese is completely melted, bubbly, and the edges of the tortilla chips are lightly golden brown. Carefully remove the tin from the oven and let them cool for 2 minutes.
Tip: Use a small offset spatula or a spoon to gently lift the nachos out of the tin. Serve immediately while hot and crispy.
Nutritional Information
Based on a serving size of three nacho cups (assuming lean beef and moderate cheese use), this recipe provides approximately 210-250 calories, 12g of protein, and 15g of carbohydrates. These nachos offer a good source of calcium from the cheese and protein, making them a satisfying snack. To reduce fat content, ensure you use lean ground meat or opt for black beans instead.
Storage
Muffin Tin Nachos are best consumed immediately upon baking to ensure maximum crispness. If you have leftovers, store them in an airtight container in the refrigerator for up to 1-2 days. Be aware that the chips will soften significantly. To reheat, place them back in a toaster oven or air fryer at 350°F (175°C) for 3-5 minutes until the cheese melts and the chips crisp up slightly.
Conclusion
The beauty of Muffin Tin Nachos lies in their versatility and perfect portion control. Serve them immediately with cool garnishes like a dollop of sour cream, fresh guacamole, chopped cilantro, or finely diced onion. For variations, try using seasoned pulled pork, shredded chicken, or a blend of spicy roasted vegetables. These miniature cups are guaranteed to be a hit, offering all the flavor of traditional nachos without any of the mess!