Two Bite Nacho Cups Recipes

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TWO-BITE NACHO CUPS



Two-Bite Nacho Cups image

Sure, there's something fun in a communal plate of nachos. But there's also no denying the joy of having an adorable two-bite nacho cup all to yourself.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 24 servings

Number Of Ingredients 5

1/2 cup milk
12 KRAFT Singles, chopped
120 small round tortilla chips (about 6 cups)
1/2 cup pico de gallo
1/2 cup guacamole

Steps:

  • Microwave milk in small microwaveable bowl on HIGH 1 min.; stir in chopped Singles. Microwave 1 min. or until Singles are completely melted and sauce is well blended, stirring after 30 sec.
  • Stand 5 chips in each of 24 paper-lined muffin cups, overlapping as necessary to fit inside cups.
  • Spoon 1 Tbsp. cheese sauce into each prepared cup; top with 1 tsp. each pico de gallo and guacamole.

Nutrition Facts : Calories 100, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

FULLY-LOADED NACHO CUPS



Fully-Loaded Nacho Cups image

Provided by Food Network

Categories     appetizer

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.

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