| Prep Time | 5 mins |
| Cook Time | 25 mins |
| Servings |
serves
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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
Ingredients
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|
Instructions
- Heat the oil in a fry pan over a medium heat. Add the capsicum and cook for 2 minutes until tender.
- Add the beans, tomatoes, corn and taco seasoning. Allow to simmer for 10 minutes.
- Preheat the oven to 180C.
- 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.
- Place in the oven for 10 minutes or until the cheese is melted.
- Divide the nachos between the plates.
- 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.