Best Loaded Nacho Cups Recipes

Fully-Loaded Nacho Cups image

Provided by Food Network

Time 55m

Yield 6 nacho cups

Number Of Ingredients 12

12 square wonton wrappers
1 tablespoon vegetable oil
3 scallions, chopped
1/2 pound ground beef
Kosher salt
1 tablespoons taco seasoning
1 cups shredded Mexican cheese blend
1/4 cup chopped pickled jalapenos
Half a 15-ounce can black beans, rinsed and drained
1 medium avocado, diced
1/2 cup pico de gallo, to serve
1/4 cup sour cream, to serve

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.

Loaded Nacho Cups image

Provided by Raven Higheagle @ravenhigheagle

Number Of Ingredients 15

24 - wonton wrappers
- olive oil, for brushing
2 tablespoon(s) butter
2 teaspoon(s) minced garlic
2 tablespoon(s) all-purpose flour
2 cup(s) heavy cream
1 cup(s) shredded pepper jack cheese
1 cup(s) shredded sharp cheddar cheese
1/2 cup(s) shredded mozzarella cheese
1 cup(s) black beans, drained and rinsed
1/2 teaspoon(s) salt
1 can(s) ro-tel lime diced tomatos and green chilis drained
4 slice(s) cooked bacon, crumbled
1/4 cup(s) fresh chopped scallions
- fresh cilantro leaves, for garnish

Steps:

Preheat oven to 350 degrees. Spray a mini muffin tin with nonstick spray.
Lightly brush wonton wrappers with oil then press into tin, shaping them to the inside of the tin so they form cups. It doesn't have to be perfect.
Bake 10 minutes or until golden brown.
Meanwhile, melt butter in a medium saucepan over medium heat.
Add garlic and whisk in flour until free of lumps. Immediately pour in cream, continuously whisking, until smooth.
Cover and let simmer until thickened, about 10 minutes. If it starts to boil, turn heat down.
Whisk in the cheeses until completely melted.
Turn off heat and fold in beans and salt.
Spoon a generous tablespoon of sauce into each baked cup so that it's full.
Top each cup with some tomatoes, bacon, scallions, and cilantro leaves.
I recommend leaving bacon off half for vegetarians and non-bacon eaters at your party.
Serve immediately.