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.
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.
How To Make
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.
How To Serve
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!
Recipe Tips
- Ground turkey or chicken can be used instead of ground beef.
- Crushed tortilla chips can be used instead of Frito chips.
Storage
Leftovers will keep in an airtight container in the refrigerator for 4 days and can be reheated in a microwave.
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Pin ItMore Tex Mex Recipes
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- Tex Mex Pasta Salad
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Tex Mex Meatballs
Equipment
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
OMG!!!!!!! So good!!!
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
This is an awesome recipe! Sounds like you shouldnt have tweaked it!
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)
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.
Really great. Even better the next day!
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.
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.
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.
These were amazing!
I can’t wait to make these. My mouth is watering just reading about them.