2. Season mince with 2 tsp cumin and 2 tsp smoked paprika. Pour in salsa (see notes) and rinsed beans. Season to taste with salt and pepper.
3. Spread nacho chips over a lined oven tray and top with mince and bean mixture (see notes). Top with cheese and cook in the oven for 5 minutes or until cheese has melted.
4. Remove kernels from corn cob, dice capsicum and tomatoes.
5. Sprinkle fresh ingredients over nacho tray and serve at the table with any leftover salsa.
We used 2/3 jar of salsa in the mince mixture and remaining to dollop for serving.
Sprinkle the veggies over the mince prior to cooking in the oven if you prefer everything warm.
No beef option - beef mince replaced with chicken mince.
Salsa, 1 jar (300g)
Black beans, 400g
Nacho chips, 1 bag
Grated cheese, 1 packet
Corn cob, 1
Green capsicum, 1
FROM YOUR PANTRY
Salt, pepper, ground cumin + smoked paprika (alternatively use a store-bought taco spice mix, if kids prefer!)