A family favourite and quick and easy to whip up. This recipe has a whole heap of variations- use chicken, beef mince or make it vegetarian with beans and/or lentils. Feel free to add a can of beans in with the mince or chicken to bulk it out. I’ve also added extra vegetables into this so it ticks all the boxes. My kids aren’t big fans of mushrooms but I find if I dice them up very finely (or even blitzed up in a food processor) no one knows they are in there ☺
Feel free to mix up the nacho chips for a wrap or pita bread cut into triangles and baked in the oven or if you’re after more vegetables serve this on a salad and crunch up a few nacho chips on top. We always have some nacho mix leftover and I find this is great the next day served in a wrap with salad or tossed through some pasta as a quick and easy dinner for when you need to get the kids fed pronto! You could also freeze the leftover mix and pull it out when you need a speedy dinner option.
I’ve added in notes for dairy-free alternatives. If you need to make this gluten-free ensure your stock and corn chips are safe.
1 onion, finely chopped
2 cloves of garlic, finely chopped
400-500g beef mince or 1 large chicken breast (diced) and/ or 1-2 cans of kidney beans, lentils or black beans
¼ cup tomato paste
2 teaspoons paprika
2 teaspoons ground cumin
1 carrot, grated
80-100g mushrooms, finely diced
1 courgette, grated (at the moment I’ve been using a broccoli stalk grated as courgettes are super expensive)
1 can of whole corn kernels, drained (or 1 cup of frozen corn)
1 tin tomatoes
1 cup beef, chicken or vegetable stock (depending on what meat/ non-meat option you are using)
Salt and pepper, to taste
Corn chips (or alternative)
Cheese, to sprinkle on top (use dairy-free if needed)
Sour cream (or dairy-free alternative if required)
Additional toppings (optional): avocado or salsa
- Heat some oil (olive, canola, rice bran etc.) in a frying pan over a medium heat and add onion and garlic and cook for a few minutes until soft.
- Add the mince, chicken or beans and cook until brown.
- Add the tomato paste and spices and cook for a few minutes.
- Add the vegetables and cook until soft.
- Add the tomatoes and stock and simmer until the meat is well cooked.
- Season to taste with salt and pepper.
- Arrange corn chips (or alternative) on a plate and top with some nacho mix. Add cheese on top and grill for a few minutes until melted.
- Top with sour cream and if using, additional toppings and enjoy!