Tex-Mex Meatball Tacos
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Tex-Mex Meatball Tacos
Rated 5.0 stars by 1 users
Category
Easy & Quick
Cuisine
Tex-Mex
Servings
4
Prep Time
20 minutes
Cook Time
10 minutes
These smoky, savory meatballs are perfect for tacos, but you can put them in sub buns, on a pizza, in a burrito, or right out of the pan as hors d'oeuvres.
Ingredients
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1 ½ lbs ground beef
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2 cups Mexican shredded cheese blend, divided
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½ cup panko bread crumbs
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2 tablespoons freshly chopped parsley or cilantro, plus more for garnish
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2 cloves garlic, minced (or 1 tablespoon jarred garlic/garlic paste)
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1 jalapeno, finely chopped (or 2 tablespoons chopped jarred/canned jalapenos or green chiles)
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1 large egg
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1 teaspoon ground cumin
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salt & pepper
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1 tablespoon Fustini’s Chipotle olive oil
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½ large onion, chopped
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1- 15oz can crushed tomatoes
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2 tablespoons chopped chipotle chilis in adobo sauce
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8 flour tortillas, taco size
Ingredients
Directions
In a medium bowl, combine ground beef, 1 cup of cheese, bread crumbs, parsley, garlic, jalapeño, egg, and cumin and season with salt and pepper. Mix until combined, then form into meatballs.
In a large skillet over medium-high heat, heat oil. Add meatballs in a single layer and sear 2 minutes per side. Transfer to a plate.
Add onion to skillet and cook, stirring, until soft, 5 minutes. Stir in crushed tomatoes and chipotle in adobo and bring mixture to a boil. Reduce heat to medium-low and return meatballs to skillet. Cover and simmer until meatballs are cooked through, about 10 minutes.
Top with remaining 1 cup cheese, then cover with lid to let melt, about 2 minutes.
Divide meatballs into tortillas, garnish with parsley or cilantro, and serve.
