2 x 400g packets beef and lamb meatballs
30g sachet taco spice mix
¼ cup olive oil
1 red onion, halved, thinly sliced
1 green capsicum, cut into thin strips
2 cups risoni (375g)
453g jar mild chunky salsa
2 cups chicken stock
170g bag original salted corn chips, coarsely crushed
1 cup grated Tasty cheese
Sliced avocado and sour cream, to serve
Toss meatballs with spice mix to coat in a large bowl.
Heat 1 tblsp of the oil in a large, non-stick, flameproof roasting pan (base measuring 25cm x 33cm) over a medium heat. Add onion and capsicum. Cook, stirring occasionally, for about 3 minutes, or until soft. Remove.
Add remaining oil and meatballs to same hot pan. Cook, turning occasionally, for about 4 minutes, or until browned all over. Remove.
Add risoni, salsa and stock to pan. Stir in onion mixture. Bring to boil. Remove from heat. Arrange meatballs, in a single layer, over top. Cover pan tightly with foil.
Cook in a hot oven (200C) for 20 minutes. Remove pan. Discard foil. Sprinkle with corn chips, then cheese. Return to oven.
Cook for a further 10 minutes, or until top is golden brown and risoni is tender.
Serve with avocado and sour cream