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  • Prep 10 min
  • Total 20 min
  • Servings 8
  • Pinterest
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  • Print
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  • Save
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Mexican street corn, or elote, comes to life in this easy nacho adaptation. MORE + LESS -

Ingredients

8
cups Food Should Taste Good™ cantina tortilla chips
1 1/2
cups shredded Monterey Jack cheese (6 oz)
2
cups frozen corn, thawed
1
can (4.5 oz) Old El Paso™ chopped green chiles
1/2
cup crumbled queso fresco or cotija cheese
1/2
cup mayonnaise
1 1/2
teaspoons Old El Paso™ taco seasoning mix (from 1-oz package)
1
tablespoon lime juice
Make it FRESH toppings, as desired (see below)

Steps

Hide Images
  • 1
    Heat oven to 400°F. Line a rimmed baking pan with foil, and spray with cooking spray. Spread half of chips evenly in pan.
  • 2
    Sprinkle half of Monterey Jack cheese over chips. Drop half of corn over chips, followed by half of green chiles. Repeat layers.
  • 3
    Bake 9 to 10 minutes or until cheese is melted. Meanwhile, in small bowl, mix mayonnaise, taco seasoning mix and lime juice. Drizzle over nachos, and top with crumbled cheese and toppings. Serve immediately.

Expert Tips

Ideas for Make it FRESH toppings: Chopped fresh cilantro leaves, sliced jalapeño chiles or drizzle of Sriracha sauce, sliced green onions, fresh salsa.

We have seasoned mayonnaise in this recipe to drizzle over the nachos; however, you can use Mexican crema, and season that with lime and taco seasoning just as easily.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
250
% Daily Value
Total Fat
27g
42%
Saturated Fat
8g
40%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
460mg
19%
Potassium
160mg
5%
Total Carbohydrate
30g
10%
Dietary Fiber
2g
8%
Sugars
2g
Protein
9g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
6%
6%
Calcium
20%
20%
Iron
8%
8%
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 4 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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