Ingredients:

• 400g tin crushed tomatoes, strained
• 1 cup corn kernels (I used a tin and strained it)
• 400g tin cannellini beans, strained
• ¼ teaspoon cumin, ground
• ¼ teaspoon tumeric
• 1 teaspoon paprika, ground
• 1 teaspoon onion flakes
• 1-2 rashes bacon, rind removed and diced
• 1-2 cups mozzarella, shredded
• 1 bag plain corn chips

Method:

1. Preheat your oven to 200°C, spray an oven tray with cooking spray and line with corn chips.
2.  Pre cook your diced bacon until warmed through and set to one side.
3. In a large bowl add strained tomatoes.
4. Add corn, beans, cumin, paprika onion flakes, salt, pepper and bacon pieces to tomatoes.
5. Give the mixture a good stir, you may need to strain a little of the liquid out depending on your tomatoes.
6. With a slotted spoon, place mix on top of corn chips then follow with cheese.
7. Pop into the oven and bake for 15 minutes or until cheese has melted.
8. Serve as is or with sour cream, guacamole and jalapenos for the adults.

Notes:

• I designed this recipe for my three year old so he can ‘cook & eat’. I cook off the bacon, open the tins and he throws it all together.
• The spices can be pre measured and put in a small bowl- much easier than measuring out with tiny hands helping.
• The spices are very mild and great when slowly introducing new flavours to your kids. You can start with paprika and gradually pop in the rest or go for all three if you have a great little eater.
• For the vegetarian option skip the bacon step.