- 1 1/2 pounds ground beef
- 1 medium onion, chopped fine or grated
- 1 clove garlic, minced
- a small handful of fresh chopped parsley
- 1 package taco seasoning
- 1 egg
- Mexican Meatball Sauce
- 1 can tomato soup
- 1 can mushroom soup
- 1 can full of salsa
- 10 large button mushrooms, sliced
- 1 tablespoon oil
- 2 cups of shredded cheddar or a tex-mex mix
1.Mix together all the meatball ingredients in a medium mixing bowl.
2.Line a cookie sheet with parchment paper for easy clean up.
3.Using a small spring loaded ice cream scoop, make meatballs and put them on the cookie sheet.
4.Bake them at 400 for 15 minutes.
1.In a large oven safe dutch oven, fry the mushrooms in the oil over medium heat until the mushrooms have released their liquid and the mushroom begin to brown.
2.Add the remaining liquid ingredients and bring to a simmer.
3.Add the cheese.
4.Add the meatballs and cover and bake at 350 for one hour.
Serve over rice and have a bowl of tortilla chips to dip into the extra sauce.