Nacho Cheese Macaroni and Salsa Meatballs

Serves 4

4 cup(s)s rice macaroni

Meatballs:

Makes approx. 20 meatballs

1 large egg

10 gf corn tortillas, whizzed to crumbs in food processor

1/4 cup(s) salsa

2 Tablespoon(s) onion powder
2 Tablespoon(s) chilli powder
1/2 teaspoon(s) garlic powder
1 teaspoon(s) dried oregano
1 teaspoon(s) ground cumin
1 teaspoon(s) salt

1 pound lean ground beef

Cheese Sauce:

4 tablespoon(s) margarine

4 tablespoon(s) corn flour

1 teaspoon(s) dry mustard

1/2 teaspoon(s) dried chilli flakes

1 teaspoon hot sauce

2 cup(s) milk

3 cup(s) old cheddar cheese, shredded

Meatballs:

Pre-heat oven to 350° F.

In a mixing bowl, place the egg and beat slightly with a fork.

Add crushed tortilla crumbs, salsa, and seasonings and mix well.

Add the ground beef and mix well with clean fingers.

Make meatballs about 1 inch in diameter and place on a greased baking sheet.

Bake meatballs for 30 minutes until brown and fully done.

Meanwhile boil macaroni and strain macaroni, make cheese sauce

Cheese Sauce:

Melt margarine over medium heat, stir in flour, mustard and chilli flakes. Remove from heat and add milk slowly, stirring constantly. Return to heat and bring to a boil, continue to stir until thick. Remove from heat, add hot sauce and stir in the cheese (a little at a time) until it is homogenous.

Mix half of the cheese sauce with the macaroni.

Put the other half in a bowl to serve at the table. Place the meatballs on a serving platter. For each serving place meatballs on macaroni and pour some cheese sauce over the meatballs with extra salsa on the side.