Make Old El Paso beef nachos using tortilla chips topped with seasoned beef, green chiles, tomatoes, cheese and green onions. Old El Paso quesadillas are flour tortillas filled with cheese, black beans, corn, and onions seasoned with garlic and cilantro.
To make Old El Paso beef nachos, cook 1 pound of lean ground beef until it is browned, and drain the grease from the pan. Stir in a 1-ounce package of Old El Paso taco seasoning mix and a 4.5-ounce can of drained Old El Paso green chiles, and cook for two more minutes. Line a baking or pizza pan with foil and spray with cooking spray.
Spread 2 1/2 cups of tortilla chips on the pan, and spread the beef mixture on the chips. Top with 1 chopped Roma tomato, 1 medium sliced green onion and 1 cup of finely shredded Colby-Monterey Jack cheese. Repeat the layering using the same amount of chips, tomatoes, green onion and cheese. Bake at 400 degrees Fahrenheit until the cheese is melted.
To make Old El Paso quesadillas, stir together a 15.25-ounce can of Green Giant whole kernel corn, a 15-ounce can of drained and rinsed Progresso black beans, 3 teaspoons of Cuban seasoning, 1 clove of finely chopped garlic and 1 tablespoon of chopped cilantro. Divide the bean and corn mixture between 6 Old El Paso flour tortillas, and divide 2 cups of shredded Mexican cheese blend evenly across each. Top each with another tortilla, and brown both sides of each quesadilla in a hot skillet.