Kid-friendly Mexican chicken nachos

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For a fun Mexican style dinner that’s sure to tempt even the fussiest of eaters, try these Easy Chicken Nachos.

Feel free to amend the recipe to suit your family’s tastes. Switch the kidney beans for chickpeas, leave out the chicken and add leftover roast beef or lamb instead (or make it vegetarian), and even add some chilli if you like a bit of heat.

This recipe comes from the Fussy Kids eBook. Do you have a fussy eater at home? You’ll love The Healthy Mummy Fussy Kids eBook, available from our shop.

Have you heard about the 28 Day Weight Loss Challenge? Each month our weight loss challenges are themed, targeting things like budget recipes, meals for fussy eaters, recipes with 5 ingredients or less, and many more. You can find out the theme of next month’s challenge HERE.

Easy Chicken Nachos

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Easy Chicken Nachos
Kid-friendly Mexican chicken nachos
Votes: 46
Rating: 3.46
You:
Rate this recipe!
Course Main Dish
Cuisine Mexican
Prep Time 5 mins
Cook Time 25 mins
Servings
serves
Ingredients
  • 1 tbsp olive oil
  • 1 red capsicum diced
  • 400 g tinned kidney beans drained and rinsed
  • 400 g tinned tomatoes
  • 1 cup corn kernels
  • 2 tbsp reduced salt taco seasoning
  • 175 g plain corn chips
  • 1 chicken breast cooked and shredded with a fork
  • 3/4 cup tasty cheese grated
  • 1 avocado mashed
  • 1/3 cup natural yoghurt
Course Main Dish
Cuisine Mexican
Prep Time 5 mins
Cook Time 25 mins
Servings
serves
Ingredients
  • 1 tbsp olive oil
  • 1 red capsicum diced
  • 400 g tinned kidney beans drained and rinsed
  • 400 g tinned tomatoes
  • 1 cup corn kernels
  • 2 tbsp reduced salt taco seasoning
  • 175 g plain corn chips
  • 1 chicken breast cooked and shredded with a fork
  • 3/4 cup tasty cheese grated
  • 1 avocado mashed
  • 1/3 cup natural yoghurt
Kid-friendly Mexican chicken nachos
Votes: 46
Rating: 3.46
You:
Rate this recipe!
Instructions
  1. Heat the oil in a fry pan over a medium heat. Add the capsicum and cook for 2 minutes until tender.
  2. Add the beans, tomatoes, corn and taco seasoning. Allow to simmer for 10 minutes.
  3. Preheat the oven to 180C.
  4. Arrange the corn chips in a large baking dish. Top the chips with the bean mix. Place the shredded chicken on top and sprinkle over the cheese.
  5. Place in the oven for 10 minutes or until the cheese is melted.
  6. Divide the nachos between the plates.
  7. Top each with some avocado and yoghurt to serve.
Recipe Notes

This recipe comes from our Fussy Kids eBook. As with all of our children's recipes, we don't count the calories as we are focused purely on flavour and nutrition.

Fussy Cover

The Healthy Mummy Fussy Kids eBook is available from our shop.

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