Enchilada Meatballs

By Heather_D

This is a great blend of a Mexican and Italian dish into one fabulous meal.

Ingredients

• 1 1/2 lbs ground beef
• 1/2 cup bread crumbs
• 1 egg
• 2 cloves garlic, minced
• 2 Tbsp freshly chopped cilantro, plus more for garnish
• 1 tsp chili powder
• 3/4 tsp ground cumin
• 3/4 tsp dried oregano
• 1 small onion, chopped
• 1 jalapeño, minced
• 2 - 10 oz. cans enchilada sauce
• 3/4 of a 15 oz. can black beans, drained
• 11 oz. can Green Giant Super Sweet White Corn, drained
• 1 cup shredded cheddar cheese
• 2-3 Tbsp Olive Oil
• Salt
• Pepper

Preparation

Step 1

In a large bowl, combine the ground beef, bread crumbs, egg, garlic, cilantro, chili powder, cumin, and oregano. Season the mixture with salt and pepper. Form the ground beef mixture into meatballs about 2" in diameter.

In a large skillet over Medium heat, add 2 Tbsp olive oil. Add the meatballs and cook until seared on all sides (about 2-3 minutes per side). Remove the meatballs from the skillet and transfer them to a plate while the sauce is being made.

Add the remaining 1 Tbsp olive oil to the same large skillet and add onion and jalapeño. Cook until soft (about 5 minutes). Stir in the enchilada sauce, black beans, and corn and bring the mixture to a simmer.

Return the meatballs to the skillet and toss them in the sauce. Transfer the meatballs to a 9" x 13" glass baking dish and gently pour the sauce over the meatballs. Top the meatballs with cheddar cheese and bake at 375 degrees Fahrenheit for about 15 minutes.

Serve the meatballs with avocado slices and garnish with cilantro.

This dish can be served with warm tortillas and sour cream and a side of rice.