cheese bean sweetcorn nachos

Cheese, Bean And Sweetcorn Nachos

These cheesy bean and sweetcorn nachos are the perfect combination of crunchy and creamy, a mountain of bubbling cheese, crisp sweetcorn and mixed beans, piled high on top of crunchy chips.
Total Time 20 Minutes
Spice Level Medium
Ingredients 10

Ingredient List


  • 1 tablespoon vegetable oil
  • 1 red pepper, deseeded and diced
  • 1 tin (400g) mixed bean salad, drained
  • 1 tin (198g) sweetcorn, drained
  • 1 pack Old El Paso™ Nacho Kit
  • 1 jar (215g) Old El Paso™ Sliced Green Jalapeños, drained and chopped
  • 200g Cheddar cheese, grated

To Serve

  • 200g Cheddar cheese, grated
  • 200g Cheddar cheese, grated
  • Chopped fresh coriander


  1. Preheat the oven to 180ºC (160ºC for fan assisted ovens), gas mark 4. Line a large baking sheet with baking paper.
  2. Heat the oil in a large non-stick frying pan over a medium heat. Add the red pepper and fry for 5 minutes until softened. Stir in the mixed beans, sweetcorn and 1 sachet of the nacho topping (from the kit). Simmer for 3-4 minutes.
  3. Spread a layer of the nacho chips in the baking sheet then spoon over some of the bean mixture, chopped jalapeños and grated cheese. Repeat the layers another 2 times, reserving some of the grated cheese for the top.
  4. Pour over the second sachet of nacho topping and scatter over the rest of the cheese. Bake for 10-15 minutes until the cheese has melted and is bubbling.
  5. Serve with soured cream, guacamole and garnished with chopped coriander.

Expert Tips

  • If mixed beans are unavailable just use kidney beans or try a tin of chick peas instead.
  • For more heat, replace the green jalapeños with red ones.