Take Tex-Mex to a whole new level. Serve these delicious Enchilada Meatballs over rice OR wrapped in warmed tortillas!
- 1 lb. ground beef
- 1/2 c. bread crumbs
- 1 lg. egg
- 2 cloves garlic minced
- 2 T. cilantro plus more for garnish
- 1 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/2 tsp. dried oregano
- kosher salt to taste
- freshly ground black pepper to taste
- 2 T. extra virgin olive oil
- 1 sm. onion chopped
- 1 jalapeño minced
- 1 (19 oz.) can enchilada sauce
- 1/2 (15 oz.) can black beans drained & rinsed
- 1 c. sweet whole kernal corn
- 1 c. shredded cheddar cheese
- 1 c. shredded Monterey Jack cheese
- 1 avocado sliced
- hot cooked rice for serving (optional)
- Tortillas for serving
- sour cream for serving (optional)
- Preheat oven to 375 degrees.
- In a large bowl, combine ground beef, bread crumbs, egg, garlic, cilantro, chili powder, cumin, and oregano. Season mixture with salt and pepper, then form into meatballs about 2-inch in diameter.
- In a large skillet over medium heat, heat 1 tablespoon oil. Add meatballs and cook to an internal temperature of 145 degrees, about 2 minutes per side. Remove from skillet and transfer to a plate while you make sauce.
- Add remaining 1 tablespoon olive oil to skillet. Add onion and jalapeño and cook until soft, about 5 minutes. Stir in enchilada sauce, black beans, and corn and bring mixture to a simmer.
- Return meatballs to skillet, tossing them in sauce. Top meatballs with cheeses and bake until beef is cooked through and cheeses are melted, about 15 minutes more.
- Garnish skillet with avocado and more cilantro. Serve over rice OR with warmed tortillas and sour cream.