Mexican Meatballs with Corn Chips

Ingredients

• 150g Mission Deli Style Tortilla Triangles

• 1 tbsp olive oil

• 2 x 400g Pork and Veal Meatballs

• 1 onion, chopped

• 1 tsp ground coriander

• 1 tsp ground cumin

• 1 tsp sweet paprika

• 2 tsp dried oregano

• 400g jar Italian Vine Ripened Tomatoes with Red Chilli Pasta Sauce

• 700ml bottle tomato passata or sugo

• 400g can red kidney beans, drained and well rinsed

• Freshly ground black pepper & salt flakes, to taste

• 1 tsp sugar

• ¾ cup grated mozzarella cheese

   

• To Serve:

  Guacamole

• Sour cream

• Fresh coriander leaves

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Mission Deli Style Tortilla Triangles

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Instructions

• Step 1

  Heat oil in a large frying-pan and cook the meatballs until well browned. Transfer meatballs from pan into a shallow casserole dish approximately 24cm/2L in size and set aside.

• Step 2

  Add onion and spices to pan and cook for 1 minute. Add tomato sauces, kidney beans and mix well. Season to taste with freshly ground black pepper, salt flakes and sugar. Allow tomato bean sauce to cook for 5 minutes then pour sauce over meatballs. Sprinkle with grated cheese and bake in a preheated oven of 180°C for approximately 15-20 minutes, or until piping hot and the cheese is melted and lightly golden.

• Step 3

  To serve; arrange a handful of Mission Deli Style Tortilla Triangles to one side of the casserole dish poking the point of the corn chips into the sauce, then place remaining chips in a bowl to serve at the table. Finish with a good dollop of guacamole and sour cream and sprinkle over coriander leaves. Serve immediately.