Nacho cups

August 4, 2017
Nacho cups

We absolutely love nachos and these nacho cups are perfect for when you have to feed a crowd.

Recipe and styling by Sarah Dall

Photograph by Myburgh du Plessis

Nacho cups

Serves: 12 cups
Cooking Time: 45 mins



  • 1 x 400g tin chopped tomatoes
  • 1 red chilli, finely sliced
  • 15ml (1 tbsp) olive oil
  • 1 garlic clove, peeled
  • 5ml (1 tsp) sugar
  • salt and freshly ground black pepper, to taste
  • 125g nacho chips
  • 100g Cheddar, grated
  • 125ml (½ cup) sour cream
  • 30ml (2 tbsp) chives, finely chopped
  • spicy ready-made guacamole, to serve



Preheat the oven to 180°C on the grill setting.


For the salsa, place the tinned tomatoes, chilli, olive oil, garlic, sugar and seasoning in a small pot over low heat and bring to a gentle simmer until thickened, 15 – 20 minutes. Remove from heat and set aside.


Place the nachos in small serving cups, top with 15ml (1 tbsp) tomato salsa and a generous sprinkling of grated cheese. Place under the grill until the cheese has melted and is crisp, about 5 minutes. Remove the cups from the oven, dollop over some sour cream and garnish with chives. Serve with a side of spicy guacamole.

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