KidsåÕ nachos

Serves:

Ingredients

• 400g tin whole tomatoes, strained
• 1 cup corn kernels (I used a tin and strained it)
• 400g tin kidney beans, strained
• ½ teaspoon cumin, ground
• 1 teaspoon paprika, ground
• 1 teaspoon onion flakes
• 1-2 rashes bacon, rind removed and diced
• 1-2 cups mozzarella
• 1 bag corn chips

Method

Preheat your oven to 200°C, spray an oven tray with cooking spray and line with corn chips.

Cook the diced bacon until warmed through and set to one side.

In a large bowl, add strained tomatoes and crush with your hands to make a lumpy sauce. Add corn, beans, cumin, paprika onion flakes, salt, pepper and bacon pieces.

Give the mixture a good stir. You may need to drain a little of the liquid off, depending on your tomatoes.

With a slotted spoon, place mixture on top of the corn chips then follow with cheese.

Pop into the oven and bake for 15-20 minutes until the cheese melted.

Serving Suggestions

Note

• I designed this recipe for my three year old. I cook off the bacon, open the tins and he throws it all together.
• The spices can be pre-measured and put in a small bowl- much easier than measuring out with tiny hands helping.
• You can make this as one big dish or portion it out onto individual plates – just make sure they are oven proof!
• Once the cheese has melted, serve as is or add sour cream, guacamole and jalapenos for the adults.
• For the vegetarian option skip the bacon step.
• Recipe created by Camilla Baker for Kidspot, New Zealand’s best recipe finder.