Kids Nachos Recipe

Kiddos

1. 1

   Preheat & prep

   Preheat your oven to 375°F (190°C). Line a large rimmed baking sheet or ovenproof platter with parchment paper or lightly coat with cooking spray. Drain and rinse the black beans if using canned. If using frozen corn, thaw and pat dry. Dice the tomato, slice green onions, and set aside any optional items like jalapeño and lime wedges.

2. 2

   Cook the meat

   Heat a medium skillet over medium heat and add 1 tsp oil. Add the ground beef or turkey and cook, breaking up with a spatula, until no pink remains, about 5–7 minutes. Sprinkle 1 tbsp mild taco seasoning over the cooked meat and add 2 tbsp water. Stir and simmer for 1–2 minutes until the seasoning coats the meat and the liquid mostly evaporates. Taste and add up to 1/4 tsp salt if needed. Remove from heat.

3. 3

   Assemble nachos

   Spread 6 cups of tortilla chips in an even layer on the prepared baking sheet. Scatter the seasoned meat evenly over the chips. Sprinkle 1/2 cup drained black beans and 1/2 cup corn over the chips. Evenly distribute 1.5 cups shredded cheddar cheese on top so most chips get some cheese. If making smaller, kid-sized portions, divide onto two smaller plates and layer accordingly.

4. 4

   Melt the cheese

   Place the baking sheet in the preheated oven and bake for 6–8 minutes, or until the cheese is fully melted and bubbly. Watch closely after 6 minutes so chips don’t burn. Alternatively, broil on low for 1–2 minutes, keeping the oven door open slightly and watching carefully.

5. 5

   Finish & serve

   Remove the nachos from the oven. Spoon 1/2 cup mild salsa in small dollops across the top and add 1/2 cup sour cream or Greek yogurt in a few places (or serve sour cream on the side). Sprinkle the 1/2 cup diced tomato and 2 tbsp sliced green onions over the nachos. If using, add minced jalapeño very sparingly on one corner for kids to try, and place lime wedges on the side to squeeze. Let cool for 2–3 minutes before serving so it’s safe for kids to eat.

6. 6

   Storage and reheating: Leftovers can be refrigerated in an airtight container for up to 2 days (keep chips separate if possible to avoid sogginess). Reheat meat and toppings on a baking sheet at 350°F (175°C) for 5–7 minutes, then reassemble on fresh chips and warm briefly to melt cheese.