Cheesy Meatball Nachos
Ingredients
- ½ lb ground beef
- ¼ cup panko breadcrumbs
- 1 egg yolk, lightly beaten
- ½ Tbsp low-sodium taco seasoning mix
- 1 (15-oz) can red enchilada sauce
- ½ (11-oz) bag tortilla chips
- 1¼ cups shredded Mexican-blend cheese, divided
- ¼ cup sour cream
- ¼ cup guacamole
- ¼ cup refrigerated salsa
Instructions
- Preheat oven to 400°F. Combine beef, breadcrumbs, egg yolk, 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 rimmed baking sheet. Sprinkle with ¾ cup 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 | 2 | |
| Calories |
1080
|
1080
|
| Fat (g) | 64 | 64 |
| Sat. Fat (g) | 24 | 24 |
| Protein (g) | 48 | 48 |
| Carb (g) | 79 | 79 |
| Fiber (g) | 8 | 8 |
| Sodium (mg) | 2017 | 2017 |
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