Even though I make this just for hubby and I (as a bit of a treat meal for us), because it has so many veg, it is very nutritious and would be awesome for kiddies old enough to eat corn chips.

Ingredients

bag of corn chips (we love Byron Bay Chilli Co. corn chips)

1 small head of broccoli, cut into very small florets

1 zuchinni, grated 

1 carrot, grated

1 can of beans (your choice, I use 4 bean mix - just make sure you rinse beans really really well or cook from scratch if you have more time)

250 grams organic beef mince (this is optional, so of course for a veggie version, leave out)

1 clove of garlic, crushed

1 teaspoon paprika

1/2 teaspoon cayenne

himalayan salt and ground pepper

cheese, grated (this is another one you can leave out for a dairy free option as there is lots of topping anyway)

6 large iceberg lettuce leaves

4 spring onions

1 tablespoon of extra virgin olive oil

Salsa

1 brown onion, diced
4 roma tomatoes, diced (we like roma as they are less acidic)
1 tablespoon of extra vigin olive oil

Guacamole  (double this recipe if you like a lot of guac like we do!)

1 clove of garlic, crushed
1 avocado
juice of 1/2 lemon
1 tspn of sweet chilli sauce

salt and pepper to taste!

Method

In a frypan, add oil and brown the mince. Add zucchini, carrot, broccoli, beans, cayenne, paprika, garlic, salt and pepper and fry together. Set aside.

In the same frypan, fry off your salsa ingredients in the oil until nice and soft and then set aside.

Assemble desired amount of corn chips on your plates then add your veggie, bean and mince layer, top with the salsa and then add your desired amount of cheese.

Pop in pre- heated oven at 180 degrees for 15-20 minutes.

Once nice and brown, remove plates from the oven and sprinkle the chopped spring onion and finely cut iceberg lettuce all over the top.

It is also lovely with fresh coriander leaves sprinkled in this layer, I'm quite liberal with it usually and use a whole bunch but I didn't have any in the house last night!

Put massive dollop of guacamole in the middle!

Guacamole

Whack all ingredients in a bowl!  I just mash the avo with a fork, then add lemon juice, salt, pepper, crushed garlic and the sweet chilli sauce and stir well.

This will feed 4 people easily or 2 very gutsy people (ahem)!

So easy, so yummy, so foolproof!

If you want to make this nachos even healthier, you can use veggies instead of corn chips!

Simply cut potato, sweet potato or even parsnips into round circles, brush with some olive oil and bake in the oven.

Voila! Veggie chips! 

Yours in health,

Alisha x

Ps. If you find it hard to get kids eating all the good stuff (like the actual nutritious parts of this meal!) please check out our Fussy Eaters Blend

Even though I make this just for hubby and I (as a bit of a treat meal for us), because it has so many veg, it is very nutritious and would be awesome for kiddies old enough to eat corn chips.

Ingredients

bag of corn chips (we love Byron Bay Chilli Co. corn chips)

1 small head of broccoli, cut into very small florets

1 zuchinni, grated 

1 carrot, grated

1 can of beans (your choice, I use 4 bean mix - just make sure you rinse beans really really well or cook from scratch if you have more time)

250 grams organic beef mince (this is optional, so of course for a veggie version, leave out)

1 clove of garlic, crushed

1 teaspoon paprika

1/2 teaspoon cayenne

himalayan salt and ground pepper

cheese, grated (this is another one you can leave out for a dairy free option as there is lots of topping anyway)

6 large iceberg lettuce leaves

4 spring onions

1 tablespoon of extra virgin olive oil

Salsa

1 brown onion, diced
4 roma tomatoes, diced (we like roma as they are less acidic)
1 tablespoon of extra vigin olive oil

Guacamole  (double this recipe if you like a lot of guac like we do!)

1 clove of garlic, crushed
1 avocado
juice of 1/2 lemon
1 tspn of sweet chilli sauce

salt and pepper to taste!

Method

In a frypan, add oil and brown the mince. Add zucchini, carrot, broccoli, beans, cayenne, paprika, garlic, salt and pepper and fry together. Set aside.

In the same frypan, fry off your salsa ingredients in the oil until nice and soft and then set aside.

Assemble desired amount of corn chips on your plates then add your veggie, bean and mince layer, top with the salsa and then add your desired amount of cheese.

Pop in pre- heated oven at 180 degrees for 15-20 minutes.

Once nice and brown, remove plates from the oven and sprinkle the chopped spring onion and finely cut iceberg lettuce all over the top.

It is also lovely with fresh coriander leaves sprinkled in this layer, I'm quite liberal with it usually and use a whole bunch but I didn't have any in the house last night!

Put massive dollop of guacamole in the middle!

Guacamole

Whack all ingredients in a bowl!  I just mash the avo with a fork, then add lemon juice, salt, pepper, crushed garlic and the sweet chilli sauce and stir well.

This will feed 4 people easily or 2 very gutsy people (ahem)!

So easy, so yummy, so foolproof!

If you want to make this nachos even healthier, you can use veggies instead of corn chips!

Simply cut potato, sweet potato or even parsnips into round circles, brush with some olive oil and bake in the oven.

Voila! Veggie chips! 

Yours in health,

Alisha x

Ps. If you find it hard to get kids eating all the good stuff (like the actual nutritious parts of this meal!) please check out our Fussy Eaters Blend