Tip: Tex Mex pork balls may also be served wrapped in warm tortillas with salad or as tapas.
Courtesy of Australian Pork
500g Scottsdale Pork mince
20g taco seasoning
¼ cup coriander leaves, finely chopped
½ cup bread crumbs
1 egg
2 tablespoons oil
400g can cherry tomatoes
1 red capsicum, finely diced
1 green chilli, finely chopped
1 small red onion, finely chopped
200g corn chips
1 cup mozzarella cheese, grated
To serve
Guacamole
Coriander leaves
Lime wedges
Sour cream
Method
Preheat oven to 190°C.
Mix together the pork mince, taco seasoning, coriander leaves, bread crumbs and eggs until well combined.
Divide mixture into 20 small balls.
Heat oil in a large non-stick frying pan over a medium heat and brown the pork balls well.
Stir in the cherry tomatoes, capsicum, chilli and red onion and bring to the boil. Reduce heat and simmer for 8 minutes.
Place the corn chips into a large ovenproof tray or individual serving dishes. Top with pork balls and sauce. Sprinkle with cheese.
Bake the Tex Mex pork nachos in the preheated oven for 10-12 minutes until cheese is bubbly. Serve with guacamole and garnish with coriander leaves, lime wedges and sour cream.