Nacho meatball bake

Enjoy a texture sensation with this nacho meatball bake, which combines melt-in-your-mouth meatballs with the delightful crunch of nacho chips. Add a topping of cheese, avocado chunks and sour cream and you've found a new favourite!
Nacho meatball bake
4 - 6


Mexican seasoning


1.Preheat oven to 210°C. Make the Mexican Seasoning (see below).
2.Make the meatballs. In a bowl or processor, combine ½ the onion, mince, breadcrumbs, ½ tablespoon of Mexican seasoning, egg and coriander. Roll into balls and place in a greased roasting pan. Cook the meatballs in the preheated oven, shaking the pan from time to time for about 10-15 minutes until just cooked through.
3.Heat the oil in a large skillet or oven proof pan. Add remaining onion, garlic, carrot, celery and capsicum. Cook gently until tender. Stir in 1 tablespoon Mexican seasoning, then add stock, tomato paste and chilli beans in sauce. Bring to a simmer, cover, and cook gently for 20 minutes, stirring occasionally.
4.Pile the corn chips into a heat proof pan, spoon over the meatballs and sauce, top with grated cheese and bake or grill till bubbling hot. Scatter with toppings if desired.

Mexican seasoning

5.Place all the ingredients in a small jar and shake to combine.

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