Take Tex-Mex to a whole new level. Serve these delicious Enchilada Meatballs over rice OR wrapped in warmed tortillas!
Course: Entrée
Cuisine: Mexican
Servings: 6
Ingredients
1lb.ground beef
1/2c.bread crumbs
1lg.egg
2clovesgarlicminced
2T.cilantroplus more for garnish
1tsp.chili powder
1/2tsp.ground cumin
1/2tsp.dried oregano
kosher saltto taste
freshly ground black pepperto taste
2T.extra virgin olive oil
1sm.onionchopped
1jalapeñominced
1(19 oz.) can enchilada sauce
1/2(15 oz.) can black beansdrained & rinsed
1c.sweet whole kernal corn
1c. shredded cheddar cheese
1c. shredded Monterey Jack cheese
1avocadosliced
hot cooked ricefor serving (optional)
Tortillasfor serving
sour creamfor serving (optional)
Instructions
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.