Nacho meatball bake

Enjoy a texture sensation with this nacho meatball bake, which combines melt-in-your-mouth meatballs with the delightful crunch of nacho chips. Add a topping of cheese, avocado chunks and sour cream and you've found a new favourite!

By Sophie Gray
  • 45 mins cooking
  • Serves 4 - 6
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  • 1 large onion, chopped
  • 500 g beef mince
  • 1 slice bread, processed into crumbs
  • 1 1/2 tbsp Mexican seasoning (see below)
  • 1 egg
  • a handful chopped coriander
  • 1 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1 large carrot, peeled and chopped into small pieces
  • 2 celery stalks, chopped
  • 1/2 each of red and green capsicum, chopped
  • 2 cups beef stock
  • 1/2 cup tomato paste
  • 1 x 400g can chilli beans in sauce
  • 300 g bag spicy corn chips
  • 1 cup grated cheese
  • avocado, tomatoes, sour cream, for topping (optional)
Mexican seasoning
  • 1 tbsp ground chilli
  • 1 tbsp ground cumin
  • 2 tsp sugar
  • 1 tsp salt
  • 1 tsp ground oregano
  • 1/2 tsp smoked paprika


  • 1
    Preheat oven to 210°C. Make the Mexican Seasoning (see below).
  • 2
    Make the meatballs. In a bowl or processor, combine ½ the onion, mince, breadcrumbs, ½ tablespoon of Mexican seasoning, egg and coriander. Roll into balls and place in a greased roasting pan. Cook the meatballs in the preheated oven, shaking the pan from time to time for about 10-15 minutes until just cooked through.
  • 3
    Heat the oil in a large skillet or oven proof pan. Add remaining onion, garlic, carrot, celery and capsicum. Cook gently until tender. Stir in 1 tablespoon Mexican seasoning, then add stock, tomato paste and chilli beans in sauce. Bring to a simmer, cover, and cook gently for 20 minutes, stirring occasionally.
  • 4
    Pile the corn chips into a heat proof pan, spoon over the meatballs and sauce, top with grated cheese and bake or grill till bubbling hot. Scatter with toppings if desired.
Mexican seasoning
  • 5
    Place all the ingredients in a small jar and shake to combine.