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Tex Mex Meatballs

Tex Mex Meatballs are flavored with jalapeno, chipotle pepprs, cumin, and cilantro, simmered in enchilada sauce and covered in a blanket of melted Mexican cheese. Such a delicious appetizer, gameday treat or dinner.

Tex Mex Meatballs coated with cheese in skillet.

 

There’s cheese in the meatballs and on top of the meatballs for lots of cheesy goodness! Serve over rice for a dinner that is sure to be a family favorite.

Tex Mex Meatballs can be made right on the stovetop in less than 30 minutes. Leftovers reheat well.

To make them, mix together 1 1/2 pounds of ground beef, chopped onions, a minced jalapeno, an egg, cilantro, cumin, Mexican shredded cheese, salt, pepper, and garlic powder, plus 1/2 cup of crushed corn chips for binder.

Tex Mex Meatballs in cast iron skillet.

 

Shape the mixture into 15 meatballs. Brown them in a little olive oil heated in a cast iron pan. If you don’t have a cast iron pan, no problem. Just use a regular skillet or a non-stick skillet.

Add 2 cans of red enchilada sauce, 1/2 cup of chicken broth, and 2 minced chipotle peppers in adobo sauce. Simmer uncovered for 10-12 minutes to cook the meatballs all the way through and thicken the sauce some. Sprinkle 1 cup of shredded Mexican cheese on top and then sprinkle with fresh chopped cilantro.

Serve with toothpicks as an appetizer or over rice as a meal. Leftovers can be turned into an awesome sub!

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

Tex Mex Meatballs

More Tex Mex Recipes:

 

Tex Mex Meatballs

Tex Mex Meatballs

Tex Mex Meatballs are flavored with jalapeno, chipotle pepprs, cumin, and cilantro, simmered in enchilada sauce and covered in a blanket of melted Mexican cheese. Such a delicious appetizer, gameday treat or dinner.

PREP: 5 mins
COOK: 20 mins
SERVINGS: 5

Ingredients

  • 1 1/2 pounds ground beef
  • 2/3 cup finely chopped onion
  • 1 jalapeno, minced
  • 1/2 cup crushed corn chips, I use Fritos
  • 1 large egg, lightly beaten
  • 1 tablespoon chopped cilantro
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 cup shredded Mexican cheese
  • 1 tablespoon olive oil

Sauce

  • 2 cans red enchilada sauce
  • 1/2 cup chicken broth
  • 2 chipotle peppers in adobo, minced
  • 1 cup shredded Mexican cheese
  • 1 tablespoon chopped fresh cilantro

Instructions

  • Combine all meatball ingredients, except olive oil, in a large bowl. Mix together.
    Shape into 15 meatballs.
  • Heat oil in a 12-inch cast iron pan over medium-high heat. Add meatballs and cook until browned on all sides.
  • Add red enchilada sauce, chicken broth, and chipotle peppers. Simmer uncovered for 10-12 minutes.
  • Sprinkle cheese and cilantro on top and serve.

Video

Notes

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

Nutrition

Calories: 567kcal
Course: Appetizer, Main Dish
Cuisine: Tex-Mex
Keyword: ground beef, meatballs

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Tex-Mex Meatballs

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10 thoughts on “Tex Mex Meatballs”

  1. Dawn Whitney

    I would give it 3.5 stars. I added a packet of taco to the meat mixture and made my own enchilada sauce. I cooked cilantro with lime rice to go with it. Husband and son said it was weird at first but as they kept eating it it got better, lol. I dontknow if I will make again. If they ask, I will. If not, nope. I want to post a picture because it came out nice but don’t see how I can

  2. Rebekah Armstrong

    These were made on a lical morning show this morning and they were a hit!! I’m going to the grocery store a. little later so I can make them too. Can’t wait!! :0)

  3. Great recipe. Used 1lb ground beef 1lb ground chorizo. Spicy! All other ingredients as per the recipe. Used a Mexican cheese and put on sweet Hawaiian mini sub rolls. Delish.

  4. As a novice cook, I was able to make this without any trouble. I used 1/2# of Italian sausage with 1# hamburger and at the end I found out that I didn’t have any chicken broth, but it was great without it. I also used green chiles instead of jalapeños. Served it over Spanish rice. I might use 3 chipotles next time for a little more kick.

  5. I made these but I “tweaked” the recipe. I used only one # of meat: 1/2# ground turkey and 1/2 #chorizo. I kept the rest of the ingredient quantities the same (we like things a little spicier). I incorporated the cheese into the enchilada sauce, which was ok. The next time, I’ll sprinkle it on top. Very yummy.

  6. Tamera L Branam

    This was delicious, and came together much faster than I thought it would. I made it as directed, and served it with rice and corn. Only change I would make is keep the seeds in the jalepeno for a little more heat.

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