Quick and easy Chicken Nachos

This recipe was inspired by a family favourite that I love to change up.  We all tend to get stuck in our stock standard meals.  I always see this as a challenge to keep the favourite meals – as requested by the little men, but change it up so that Mum and Dad (that’s us) aren’t bored with the menu!!

I use chicken tenderloins for this recipe but you can use chicken mince too.  Good meat can be expensive so I try to buy the best (cage free, hormone free, antibiotic free) it’s actually quite scary to see how much is added to our meat now!! Of course, this kind of chicken is much more expensive so I buy a smaller amount and use lots of lovely vegetables to bulk this dish up. 

Trying to keep to a budget requires some creative thinking.   So what vegetables can you use (virtually whatever floats your boat!)  but for this, I used a lovely fresh cauliflower and beans to make it go further.

I will let you in on a little secret – if you make cauliflower rice, you can literally add it to almost any dish!  I do all the time.  Cauliflower is relatively tasteless and it will take on whatever flavour you choose to add to it!

The great thing about this dish is you can mix and match meats – beef, chicken and add whatever vegetables inspire you or even go vegetarian!

Chicken Nachos
Ready in: 15-20minutes
Serves: 4

  • chicken tenderloins (cut into bite size pieces)
  • 1 red capsicum diced
  • 1 carrot – grated
  • 1/2 cauliflower (make the whole cauliflower into cauliflower rice then halve it according to how much you need. To make cauliflower rice chop into florets place into a food processor and blitz until it looks a little like rice)
  • 8 green beans chopped to bite size pieces
  • tinned tomatoes
  • tinned mixed beans (or your fav chilli beans, black beans whatever beans you fancy really!)
  • Cumin 1tsp
  • Paprika 1tsp
  • salt and pepper to taste.


    Prepare your vegetables and chicken.  On medium heat saute your capsicum for 2 minutes then add carrot and cauliflower for further few minutes.  Remove from heat into a bowl.

    Using the same pan add oil then colour and seal your chicken.  Once the meat is coloured/browned add cumin and paprika – cook for a further minute then add tinned tomatoes green beans and vegetable mix.  Simmer for 5 min or until cooked.  Season with salt and pepper.

    Place your corn chips on a plate and place the chicken mixture over top in the middle of the corn chips. 

    Then cover with cheese and grill.  

    To serve with…
    handful chopped coriander
    guacamole (if avos are in season)
    jalapenos finely sliced if you fancy a bit of heat like me!

    Sour cream or garlic aioli

Parent hack – If you are trying to sneak or add more vegetables to your child’s diet, adding vegetables to their favourite dish is a great way to sneak them in under the radar.  They may pick them out but don’t give up!  Both my boys have proved to me that plenty of exposure consistently encourages little veggie lovers.

Aroha nui


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