Cheesy Meatball Nachos
Ingredients
- 2 lb ground beef
- 1 cup panko breadcrumbs
- 2 large eggs, lightly beaten
- 1 (1-oz) envelope taco seasoning mix
- 1 (29-oz) can red enchilada sauce
- 1 (13-oz) bag tortilla chips
- 3 cups shredded Mexican-blend cheese, divided
- 1 (8-oz) carton sour cream
- 1 (8-oz) container guacamole
- 1 (16-oz) container refrigerated salsa
Instructions
- Preheat oven to 400°F. Combine beef, breadcrumbs, eggs, and taco seasoning in a bowl. Shape into 1-inch balls, and place on a lightly greased wire rack on a rimmed baking sheet. Bake 15 minutes.
- Heat enchilada sauce in a large skillet over medium heat. Add meatballs, and cook 10 minutes stirring occasionally.
- Arrange tortilla chips on a lightly greased large rimmed baking sheet. Sprinkle with 2 cups cheese. Bake 10 minutes. Spoon meatballs and sauce over chips; top with remaining cheese. Bake 10 minutes longer.
- Thin sour cream with water, if desired, and drizzle over nachos. Serve with guacamole and salsa.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
1064
|
1064
|
| Fat (g) | 63 | 63 |
| Sat. Fat (g) | 24 | 24 |
| Protein (g) | 51 | 51 |
| Carb (g) | 73 | 73 |
| Fiber (g) | 9 | 9 |
| Sodium (mg) | 2083 | 2083 |
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