Tex Mex Meatballs are flavored with jalapeno, chipotle pepprs, cumin, and cilantro, simmered in enchilada sauce and covered in a blanket of melted Mexican cheese. Such a delicious appetizer, gameday treat or dinner.
Theres cheese in the meatballs and on top of the meatballs for lots of cheesy goodness! Serve over rice for a dinner that is sure to be a family favorite.
Tex Mex Meatballs can be made right on the stovetop in less than 30 minutes. Leftovers reheat well.
To make them, mix together 1 1/2 pounds of ground beef, chopped onions, a minced jalapeno, an egg, cilantro, cumin, Mexican shredded cheese, salt, pepper, and garlic powder, plus 1/2 cup of crushed corn chips for binder.
Shape the mixture into 15 meatballs. Brown them in a little olive oil heated in a cast iron pan. If you dont have a cast iron pan, no problem. Just use a regular skillet or a non-stick skillet.
Add 2 cans of red enchilada sauce, 1/2 cup of chicken broth, and 2 minced chipotle peppers in adobo sauce. Simmer uncovered for 10-12 minutes to cook the meatballs all the way through and thicken the sauce some. Sprinkle 1 cup of shredded Mexican cheese on top and then sprinkle with fresh chopped cilantro.
Serve with toothpicks as an appetizer or over rice as a meal. Leftovers can be turned into an awesome sub!
Note: Ground turkey or chicken can be used instead of ground beef.
More Tex Mex Recipes:
Tex Mex Meatballs
Tex Mex Meatballs are flavored with jalapeno, chipotle pepprs, cumin, and cilantro, simmered in enchilada sauce and covered in a blanket of melted Mexican cheese. Such a delicious appetizer, gameday treat or dinner.
- 1 1/2 pounds ground beef
- 2/3 cup finely chopped onion
- 1 jalapeno, (minced)
- 1/2 cup crushed corn chips, (I use Fritos)
- 1 large egg, (lightly beaten)
- 1 tablespoon chopped cilantro
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 cup shredded Mexican cheese
- 1 tablespoon olive oil
Sauce
- 2 cans red enchilada sauce
- 1/2 cup chicken broth
- 2 chipotle peppers in adobo, (minced)
- 1 cup shredded Mexican cheese
- 1 tablespoon chopped fresh cilantro
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Combine all meatball ingredients, except olive oil, in a large bowl. Mix together.
Shape into 15 meatballs.
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Heat oil in a 12-inch cast iron pan over medium-high heat. Add meatballs and cook until browned on all sides.
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Add red enchilada sauce, chicken broth, and chipotle peppers. Simmer uncovered for 10-12 minutes.
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Sprinkle cheese and cilantro on top and serve.
Ground turkey or chicken can be used instead of ground beef.
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