Comfort food you’ll LOVE
Spicy meatball nachos
Easy and relaxed entertaining at its best. Just pop the dish on the table and let everyone help themselves.
Serves 6 • Ready in 50 mins
500g beef mince
2 garlic cloves, crushed
¾tsp hot chilli powder
½tsp ground cumin
½tbsp olive oil
1 onion, chopped
12 rashers smoked streaky bacon, chopped
700g bottle passata
410g can kidney beans, drained and rinsed
splash of Worcestershire sauce
300g tortilla chips
100g mozzarella, torn
100g medium Cheddar, grated
2tbsp jalapeños from a jar, drained
1 Heat the oven to 200C/Gas Mark 6. In a large bowl, mix together the mince, garlic, chilli, cumin and a pinch of salt. Using floured hands, shape into 30-40 small meatballs. Heat a non-stick frying pan until hot and fry the meatballs, in batches, for about 5 mins, turning, until browned. Transfer to a plate.
Add the oil to the pan and fry the onion and bacon for 5-10 mins, until golden. Add the passata, beans and Worcestershire sauce, and simmer for 10 mins. Return the meatballs to the pan and simmer for a further 10 mins, stirring
