Ingredients
2 tablespoons olive oil
Warmed mini flour tortillas and guacamole, to serve
MEATBALLS
750g beef mince
½ x 200g packet Original Corn Chips, finely crushed
3 green spring onions, finely chopped
½ cup finely chopped fresh coriander
35g sachet taco seasoning
2 eggs, lightly beaten
JALAPENO SAUCE
453g jar chunky mild salsa
400g can diced tomatoes
½ cup drained, sliced pickled jalapenos, finely chopped
½ cup finely chopped fresh coriander
2 green spring onions, finely chopped
Method
-
To make meatballs, combine all ingredients in a large bowl. Mix well. Roll tablespoons of mixture into balls (makes about 42).
-
Heat oil in a large, non-stick frying pan over a medium heat. Add meatballs in two batches. Cook, turning occasionally for about 7 minutes, or until browned and cooked through. Transfer to a shallow serving bowl. Cover to keep warm.
-
Meanwhile, make sauce. Combine salsa, tomatoes and jalapenos in a medium saucepan over a medium heat. Stir until hot. Remove from heat. Stir in coriander and onions.
-
Pour hot sauce over meatballs. Serve with warmed tortillas and guacamole.
TIP! To make guacamole, coarsely mash 2 avocados. Stir in 1 tablespoon lime juice and 2 tablespoons finely chopped red onion. Season with Tabasco. To crush corn chips, place in a large snap-lock bag. Seal. Gently pound with a rolling pin until finely crushed.
