Searching for a super quick one-pan mexican dish that the whole family will love? Well look no further, this nacho bake is always a huge hit in our house. And the best part? It’s packed full of 5 veggies (if you count the guacamole on top) without even feeling like it.
My daughter was always having 3+ serves of a nacho bake when she was at preschool so this version is my own take on the recipe. This nacho bake has a delicious mexican mince layer on the bottom that’s packed with veggies and mexican spices in a tomato sauce. Then you’ve got a layer of corn chips and cheese on top that goes into the oven to melt and crisp up. Serve it up with some guacamole and sour cream and you’ve got an easy meal on the table in under 30 minutes.
A little word on the corn chips. I like to use ones that are as low in salt as I can find. This is most important if you’re feeding them to younger kids in your family (note that corn chips are not recommended for children under 2 as they can present a choking hazard).
All brands vary in their sodium content but it’s best to compare the amount in the ‘per 100g’ column on the nutrition panel and choose the lowest. I like the Old El Paso ‘NaChips’ that were available in the mexican section of the supermarket but they seem to have disappeared recently. The next lowest in sodium I have been able to find are the Macro Organic Corn Chips in Original from Woolies which come in at 185mg/100g. Some brands I’ve seen have more than 400mg/100g which is a huge difference for the same product so be sure to check.
What’s to love about this nacho bake?
– You can have it on the table in 30 minutes
– It has minimal prep work
– You can make use of my frozen and canned vegetables (budget friendly)
– It’s a bit of a fun fake-away meal with a healthy dose of veggies along with it
You can serve this nacho bake to the whole family. I’ve been serving it since my youngest was about 10 months. If you have a child under the age of 2 you can leave out the corn chips from their serve unless you are confident they can manage one or two.
Veggie Packed Nacho Bake
- 500 grams beef mince see note 1
- 1 zucchini grated and excess liquid squeezed out
- 1 cup frozen corn kernels
- 400 gram tin black beans, no added salt if you can drained and rinsed
- 1 cup tomato passata
- 2 tbsp mexican seasoning see note 2
- 1 packet original corn chips low-salt
- 1 cup grated cheese
Preheat your oven to 180ºC.
Heat a large pan on medium high heat. Add the mince (you may need to add a little oil depending on the type of pan) and cook for 2-3 minutes until browned off.
Then add the zucchini, corn, beans, passata and 1 tbsp of the seasoning and stir. Add the extra seasoning if you’d prefer more flavour (I like using the 2tbsp but some of you may prefer less spice). Bring to a boil and then reduce to a simmer and cook for 10 minutes. Season with salt and pepper if you like (not recommended if you’re serving to kids under 1).
Pour the mince mixture into an oven proof dish and cover the top with corn chips (I usually use half the packet). Sprinkle with the cheese and place into the oven for 10 minutes or until the cheese has melted.
Serve with fresh guacamole and sour cream (and hot sauce if you wish).
Note 1 – If you have someone in your family that is still learning to like meat you can try a chicken or turkey mince instead. It has a much milder flavour and is often more readily accepted by kids that are still learning about meat.
Note 2 – I personally like to keep Herbie’s Mexican Seasoning on hand when I cook. You can also find mexican spice blends in the spice section of the supermarket like this one.
There are plenty of recipes around the web to make up your own spice mix tailored specifically to your family.
As a last resort you could grab some taco seasoning from the supermarket, however these tend to be quite high in sodium so be sure to choose a salt-reduced variety with the lowest sodium per 100g.
Some other family favourite dinners:
Honey Mustard Chicken & Beans (Gluten & Dairy Free)
Healthy Curried Sausages
Mexican Shredded Chicken
Parmesan & Quinoa Chicken Strips