The 4-Ingredient Lunch I Make for My Kids Every Morning

Packing lunches is my daily mountain to climb. Between my morning fogginess, two picky eaters, and the constant quest for something that won't come back uneaten, it's one of the jobs I dislike the most. That's why when I started making "nacho bites," I felt like I'd unlocked a secret level of parenthood.

One night, when I was packing up some ground chicken taco leftovers from dinner, I suggested that my daughter might like to make herself another taco for lunch the next day. She liked it so much that I've been making a version of this dish to pack in my kids’ lunchboxes almost weekly ever since.

I have simplified the recipe (if you can call it that) to a group of four ingredients that we like to call “nacho bites”—essentially deconstructed taco components that my kids can assemble themselves at lunchtime. Nacho bites are endlessly riffable by way of toppings and bases, and they've become a lunchbox staple in our household.

The prepped ingredients last for about 4 days in the fridge, which means less work for morning lunch prep and a humongous win for me.

Tips for Making and Storing 4-Ingredient Nacho Bites

I love that I can either throw this lunch together in about 5 minutes on a Monday morning when I'm moving slowly or prep all the ingredients for the week on a mildly ambitious Sunday. Here are some tips to make life even easier:  

• Bento-style lunch boxes work perfectly for this meal, creating natural divisions between ingredients. The compartments also help with portion control, which means less food waste.
• You can assemble the lunch in an airtight bento box (or small containers) up to 24 hours in advance. For maximum crunch factor, always pack the chips separately. 
• If you’re swapping in refried or home-cooked beans, freeze them in small portions you can quickly defrost and use them for individual lunches without waste.
• Tiny containers with screw-top lids are the best way to transport toppings like sour cream, salsa, and guacamole without spilling.

How To Make My 4-Ingredient Nacho Bites

To make four to six (kid-sized!) lunch servings, you'll need:

• 1 (16-ounce) can pinto or black beans, drained, rinsed, and seasoned, if desired
• 1 (15.25-ounce) can whole kernel corn, drained and rinsed
• 1/2 cup shredded cheddar cheese
• Optional add-ins: chopped tomatoes, sour cream or Greek yogurt, sliced green onions, sliced black olives, cilantro leaves, salsa or pico de gallo, and/or guacamole
• Large tortilla chips

In a bento-style box or individual containers, divide up the beans, corn, shredded cheese, and any other toppings you're using. Place the tortilla chips in a separate container to prevent sogginess.

Pack it all into a lunch box with an ice pack, and be sure to include a small spoon and fork to help pick up any loose bits. Watch the lunch box come back empty!

Store any leftover beans and corn in separate airtight containers for up to 4 days in the fridge. Store leftover shredded cheese in a zip-top bag with a paper towel to absorb moisture. It will keep for up to a week in the fridge.

Easy Nacho Bite Tweaks 

• Protein power-up: Swap the beans (or corn) for leftover rotisserie chicken, ground turkey, chicken, or beef taco meat, leftover chili, and even scrambled eggs for breakfast-for-lunch vibes.
• The magical fruit: I love swapping in chili beans for more flavor and refried beans for a creamier base that sticks to chips better. Warm some of the beans in the microwave and pack them in a small, preheated thermos. You can preheat the thermos by pouring boiling water into it and letting it sit for a few minutes. This helps with heat retention to keep your food warm for longer. Drain the hot water before adding your hot protein.
• Grain exchange: Replace the tortilla chips with mini flour or corn tortillas, pita triangles, or even toasted flatbread squares.
• Freshness boost: Add quartered grape and cherry tomatoes (a lunchbox staple in our house anyway), shredded lettuce, diced bell peppers, fresh cilantro leaves, or throw in a few avocado chunks tossed with lime juice.
• Even more flavor: Mix a little taco seasoning into Greek yogurt or sour cream for a flavorful dip. A simple squeeze of lime or a sprinkle of Tajín can elevate the flavors even more.