Tex Mex Pork Nachos

Tip: Tex Mex pork balls may also be served wrapped in warm tortillas with salad or as tapas. Courtesy of Australian Pork

10 minutes
20 minutes
4 people


  • 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


  1. Preheat oven to 190°C.
  2. Mix together the pork mince, taco seasoning, coriander leaves, bread crumbs and eggs until well combined.
  3. Divide mixture into 20 small balls.
  4. Heat oil in a large non-stick frying pan over a medium heat and brown the pork balls well.
  5. Stir in the cherry tomatoes, capsicum, chilli and red onion and bring to the boil. Reduce heat and simmer for 8 minutes.
  6. Place the corn chips into a large ovenproof tray or individual serving dishes. Top with pork balls and sauce. Sprinkle with cheese.
  7. 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.