Kids’ nachos

KidsåÕ nachos



  • 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


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


  • 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.

Leave A Comment