3 large sweet potatoes, washed and sliced into ¼ inch (1.5 cm) rounds
4 tsp (20 mL) olive oil
¼ tsp (1 mL) each salt
2 tsp (10 mL) Tex-Mex seasoning
½ cup (125 mL) frozen Green Giant® Mixed Vegetables
½ cup (125 mL) frozen Green Giant® Corn Whole Kernel Corn
½ cup (125 mL) sour cream
1 tbsp (15 mL) fresh lime juice
2 cups (500 mL) shredded Tex-Mex cheese
¾ cup (175 mL) cooked black beans
1 cup (250 mL) cooked ground beef, chicken or turkey
¾ cup (175 mL) chopped red pepper
1-2 Jalapeno peppers, finely chopped
½ cup (125 mL) chopped cooked bacon
¼ cup (60 mL) chopped green onion
2 tbsp (30 mL) chopped fresh cilantro
Preheat oven to 425°F (220°C).
In a large mixing bowl toss sweet potato rounds with oil, salt and seasoning. Divide amongst two parchment paper-lined baking sheets, spacing out the rounds. Bake on upper and lower racks in oven, for 25-30 minutes, rotating pans and flipping potatoes halfway, until golden and crisp.
Meanwhile cook mixed vegetables and corn according to package directions. Drain off any excess water and set aside, uncovered.
In a small bowl stir together sour cream and lime juice. Set aside.
Transfer baked sweet potatoes from one of the pans to the other and spread out. Sprinkle half of cheese over top, then layer with cooked vegetables, black beans, beef, red pepper, jalapeno and bacon. Top with remaining cheese and return to oven. Bake, for 5 minutes or until cheese has melted.
Top nachos with green onion and cilantro. Drizzle with sour cream mixture.
Tip: Omit bacon and ground beef for a vegetarian alternative.
Tip: Use Green Giant ®Valley Selections™ Baby Blend in placed of mixed vegetables