Enchilada Meatballs
Ahh, the dog days of summer have arrived. In north Texas, that means lows in the 70s and 80s and highs hot enough to melt lead (not really, but it's not uncommon for the average highs to be 100 or more). Most people want something to eat that's quick, simple, and tasty. And I have to say, this checks all the boxes.
Think of this as a different twist on Tex-Mex... taco-seasoned meatballs served in an enchilada sauce, with cheese on top. This dish is pretty simple to make, and all the cooking takes place in the oven (although you could do some of it on the stovetop if you'd like). Season it mild, medium, or hot - whichever works best for you and your crew. While it's intended to serve on a plate with sides (like rice, beans, guacamole, and so on), a fun experiment might be to try putting them in a tortilla... sort of like a Tex-Mex meatball burrito. If you try it, drop me a line and let me know how it turns out.
Adapted from FamilyCookbookProject
A different twist on Tex-Mex... taco-seasoned meatballs in an enchilada sauce.
Adapted from FamilyCookbookProject
- 1 lb lean ground beef
- 1 large egg
- 1/4 cup shredded Cheddar cheese
- 2 tbsp taco seasoning
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 can red enchilada sauce (10 oz)
- 3/4 cup shredded Mexican cheese blend
Preheat oven to 400 F. Line a baking sheet with aluminum foil.
In a medium bowl add the ground beef, egg, Cheddar cheese, taco seasoning, onion powder, salt, and pepper. Mix together by hand until well blended.
Measure out 12 even portions, shape them into meatballs, and place on the baking sheet making sure they are evenly spaced to avoid touching while they cook.
Bake for 25 minutes or until cooked through. Remove from oven and reduce the oven temperature to 350 F.
In a smaller baking dish or cast iron skillet, pour about 1/4 of the enchilada sauce and evenly coat the bottom of the dish. Place the meatballs in the dish, spacing them to avoid touching as much as possible. Pour the remaining enchilada sauce over the meatballs, and top with the Mexican blend cheese.
Bake in the oven for 15 minutes or until the cheese is melted and bubbly. Remove and let rest 5 minutes before serving.
Servings 4
- Amount Per Serving
- Calories 333kcal
- % Daily Value *
- Total Fat 13.9g22%
- Saturated Fat 6.7g34%
- Cholesterol 161mg54%
- Sodium 1462mg61%
- Potassium 549mg16%
- Total Carbohydrate 9.9g4%
- Dietary Fiber 1.2g5%
- Sugars 1.4g
- Protein 37.8g76%
- Calcium 98 mg
- Iron 5 mg
- Vitamin D 200 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- One serving = 3 meatballs (approx. 4.5 ounces)
- Mild. medium, or hot taco seasoning can be used.
- Mild, medium, or hot enchilada sauce can be used.
- The meatballs could be cooked on the stovetop instead of the oven. Use medium-high heat and cook 15-20 minutes, turning to cook evenly.
- Offer additional shredded cheese as garnish
- Serve with any favorite sides or seasonings (rice, beans, chips, guacamole, sour cream, etc.)