Sunday, March 27, 2011

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.

No comments:

Post a Comment

I welcome your comments