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Homemade Tex Mex Meatballs photo

Tex Mex Meatballs

Savory Tex-Mex meatballs simmered in a smoky enchilada-chipotle sauce topped with melted cheese and cilantro.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 5 servings

Equipment

  • 12-inch cast iron pan

Ingredients
  

  • 1 1/2 pounds ground beef
  • 2/3 cup finely chopped onion
  • 1 jalapeño, minced
  • 1/2 cup crushed corn chips (such as Fritos)
  • 1 large egg, lightly beaten
  • 1 tablespoon chopped cilantro
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 cup shredded Mexican cheese for meatball mixture
  • 1 tablespoon olive oil
  • 2 cans red enchilada sauce
  • 1/2 cup chicken broth
  • 2 chipotle peppers in adobo, minced
  • 1 cup shredded Mexican cheese for topping
  • 1 tablespoon chopped fresh cilantro for topping

Instructions
 

  • In a large bowl, combine ground beef, chopped onion, minced jalapeño, crushed corn chips, beaten egg, 1 cup shredded Mexican cheese, 1 tablespoon chopped cilantro, ground cumin, salt, black pepper, and garlic powder. Mix until just combined.
  • Form the mixture into about 15 evenly sized meatballs.
  • Heat 1 tablespoon olive oil in a 12-inch cast iron pan over medium-high heat.
  • Add the meatballs to the hot pan and brown on all sides, turning so they develop color (about 6–8 minutes).
  • Pour in the red enchilada sauce and chicken broth, then stir in the minced chipotle peppers. Bring to a simmer.
  • Simmer uncovered until meatballs are cooked through and sauce is slightly reduced, about 10–12 minutes.
  • Sprinkle the remaining 1 cup shredded Mexican cheese and 1 tablespoon chopped fresh cilantro over the meatballs, allow the cheese to melt, then serve.

Notes

  • Ground turkey or chicken can be used instead of ground beef.