Easy Meatball Nachos
- 16 frozen Casa Di Bertacchi fully cooked meatballs
- 1 medium onion, chopped
- 1 green bell pepper, seeded and chopped
- 1 tablespoon olive oil
- 1 envelope taco seasoning
- 1 can (14.5 ounces) sliced stewed tomatoes, with liquid
- 1 can (15 ounces) black beans, rinsed and drained
- 1 bag (10 ounces or larger) tortilla chips, any variety
- grated cheddar or Monterey Jack cheese
- sour cream, optional
- Cut meatballs into quarters. In a large frying pan, saute the onion and bell pepper in oil over medium high heat until tender.
- Stir in meatballs and cook for 3 minutes. Stir in taco seasoning, tomatoes, and beans.
- Reduce heat to medium and simmer for 10 minutes, stirring occasionally and breaking apart tomato chunks.
- Spoon meat mixture over individual servings of tortilla chips. Sprinkle cheese over top and garnish with sour cream.
Makes 8-10 servings.
Variation: Meat filling can also be served burrito style in warm flour tortillas.
