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 m Ready in 50 minutes
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 passata
410g canned kidney beans, drained and rinsed
splash of Worcestershire sauce
300g tortilla chips
100g mozzarella, torn
100g medium Cheddar, grated
2tbsp pickled sliced jalapeños, drained
1 Heat oven to 200°C, 180°C fan. In a large bowl, mix together mince, garlic, chilli, cumin, and a pinch of salt. With floured hands, shape into 30 to 40 small meatballs. Heat a non-stick frying pan until hot and dry-fry meatballs, in batches, for about 5 minutes, turning, until browned. Transfer to a plate.
2 Add oil to pan and fry onion and bacon for 5 to 10 minutes, until golden. Add passata, beans and Worcestershire sauce, and simmer for 10 minutes. Return meatballs to pan and simmer for a further 10 minutes, stirring occasionally.
