Name: Nacho bites
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 20 large round corn chips; 1 tablespoon vegetable oil; 550 gram packet (20) bought uncooked mini beef meatballscorn; 300 gram jar chunky mild mexican salsa; 1/2 cup grated tasty cheese; 1/2 lebanese cucumber, finely chopped; 1/4 small red capsicum, finely chopped; 1 tablespoon coarsely chopped coriander; sour cream, to serve

Ingredients

20 large round corn chips

1 tablespoon vegetable oil

550 gram packet (20) bought uncooked mini beef meatballscorn

300 gram jar chunky mild mexican salsa

1/2 cup grated tasty cheese

1/2 lebanese cucumber, finely chopped

1/4 small red capsicum, finely chopped

1 tablespoon coarsely chopped coriander

sour cream, to serve

Method

1.Preheat oven to 180°C (160°C fan-forced). Line a baking tray with baking paper. Arrange corn chips. in a single layer, on prepared tray.

2.Heat oil in a medium frying pan over moderate heat. Add meatballs: cook and turn for 5 minutes or until seared. Add salsa to pan: bring to the boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until sauce thickens slightly and meatballs are cooked. Remove from heat.

3.Top each corn chip with a meatball and some sauce. Sprinkle with cheese. Bake for 6-8 minutes or until golden brown.

4.Combine cucumber, capsicum and coriander in a small bowl. Top bites with sour cream and cucumber salsa. Serve at once.

Make your own meatballs; you’ll need 600g mince. Use chopped green onion or parsley instead of coriander.
Note

Woman's Weekly Food

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Ingredients

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