Speedy meatball nachos


Speedy meatball nachos

  • 10 minutes
  • 17 minutes
  • 4 serves


1 tbsp olive oil
395g pack Scan Swedish meatballs, quartered
2 x 326g jars mild or hot salsa
400g tin kidney beans, drained and rinsed
225g (8oz) bag hint of lime tortilla chips
225g (8oz) grated Cheddar and mozzarella
100g (4oz) sliced jalapeño chillies from a jar
200g (7oz) guacamole
200ml (7fl oz) soured cream
pinch mild chilli powder
fresh coriander leaves


Preheat the oven to 200*C/fan oven 180*C/Gas mark 6. Heat the oil in a large frying pan. Add the meatballs, salsa and kidney beans and simmer for 6-8 minutes over a low heat. Spread the tortillas in a single layer onto a large ovenproof platter. Spoon a little of the meatballs mixture over each tortilla. Sprinkle over the cheese and jalapeños and bake for 6-8 minutes until the cheese has melted Dot with spoonfuls of the guacamole and soured cream. Sprinkle the chilli powder over the soured cream and scatter with the coriander to serve.

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