Smoky Meatball Nachos

Using mini meatballs for this cheat’s chilli con carne makes this dish super quick.

Hands-on time 10min. Cooking time about 30min. Serves 4-6 ◆ 400g pack (24) mini beef meatballs ◆ ½ red onion ◆ 2tbsp red wine vinegar ◆ 1tbsp chipotle paste ◆ 400g tin black beans, drained and rinsed ◆ Small bunch coriander, leaves only ◆ 200g bag plain tortilla chips ◆ 175g (6oz) mature Cheddar, grated ◆ 285g pouch mini mozzarella, drained ◆ 4tbsp soured cream, to serve for the salsa ◆ 250g (9oz) cherry tomatoes, quartered ◆ 1 ripe avocado, stone removed, diced ◆ Zest and juice 1 lime ◆ Small handful coriander leaves ◆ ½ red chilli, deseeded and chopped

1 Preheat the oven to 200°C (180°C fan) mark 6. Heat a large, non-stick frying pan until hot. Add meatballs and fry for 10-15min, turning, until browned and almost cooked through. 2 Meanwhile, finely slice the onion. Transfer to a bowl, cover with vinegar and add a pinch of salt. Mix well and set aside. 3 After 15min, stir chipotle paste into the pan with the meatballs and cook for a few min. Add the black beans and a 100ml (3½fl oz) water and cook gently for 5min to heat through. Remove from heat, stir through a little chopped coriander, reserving the rest to garnish. 4 For the salsa, in a bowl combine

the tomatoes, avocado, lime zest and juice, a few coriander leaves and chilli. 5 Spread half the tortilla chips over the base of a large baking dish. Scatter over half of the meatball mixture, half the Cheddar and half mozzarella. Repeat, finishing with the cheeses, then bake in the oven for 10-15min until cheese has melted and everything is hot through. 6 Drain onions, discarding pickling liquid. Serve nachos with salsa, pickled onions, soured cream and remaining coriander. PER SERVING (for 6) 713cals, 39g protein, 46g fat (20g saturates), 33g carbs (4g total sugars), 7g fibre