Cheesy Mexican Meatballs in Enchilada Sauce
Servings: 36 Meatballs
Cheesy Mexican Meatballs in Enchilada Sauce are a perfect dinner, appetizer or game day snack. This easy, low carb, Tex-Mex dish is ready in less than 30 minutes! #meatballs #texmex #cheese #groundbeef #easy#enchilada sauce
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Ingredients
- 3 large Eggs
- 2 tbsp Chili Powder
- 1 tsp Kosher Salt
- 2 ounces Corn Chips, crushed
- 3 pounds Ground Beef (80/20)
- 2 10 ounce cans Enchilada Sauce (red or green)
- 1 can Green Chiles
- 1 cup Mexican, Monterey Jack or cheddar cheese, shredded
Instructions
- Combine eggs, chili powder and salt in large bowl. Whisk.
- Add crushed corn chips into egg mixture and combine well. Add ground beef.
- Mix meat and egg mixture together. Try not to overmix as they'll get dense. (Not stupid, just harder to chew.) Scoop the meat mixture into rough balls and place on a platter or baking sheet.
- Heat 5 quart sauté pan over medium high heat, and sprinkle lightly with salt.
- Roll balls smooth, and place in sauté pan. Cook, without moving, for 6 to 7 minutes. Turn meatballs over and continue cooking on other side for another 6 to 7 minutes.
- Remove the excess fat from the pan. I moved some of the meatballs on top of some of the other ones, tilted the pan, and used a heavy spoon to get out the excess grease.
- Sprinkle canned chiles over the meatballs, and drizzle enchilada sauce over all. Shake pan to combine and get everything coated. Turn down heat, cover pan, and let simmer for about 5 minutes.
- Remove lid, sprinkle on cheese, and re-lid to allow the cheese to melt, about 2 minutes.
- Serve with corn chips, rice or tortillas. If desired, top with jalapenos, sour cream and more cheese.