Kids’ Nachos | Kids Cooking | Best Recipes

Kids’ Nachos


Serving Size:


Special Info:

Egg free, Lactose free, Nut free


  • 1 cup whole tomatoes, strained
  • 1 cup corn kernels (or canned corn)
  • 1 cup kidney beans, strained
  • 1/2 teaspoon cumin, ground
  • 1 teaspoon paprika, ground
  • 1 teaspoon onion flakes
  • 1-2 bacon strips, diced
  • 1-2 cups cheddar, monterey jack, or Mexican blend cheese
  • 1 bag corn chips


Preheat your oven to 400°F, 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 melts.


  • 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, green onion, guacamole and jalapenos for the adults.
  • For the vegetarian option skip the bacon step.

Article Posted 6 years Ago

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