Stuffed Taco Meatballs
- Level: Easy
- Yield: 10 servings (3 meatballs per person)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 243
- Total Fat
- 16
- Saturated Fat
- 6
- Carbohydrates
- 13
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 12
- Cholesterol
- 57
- Sodium
- 274
- Total: 35 min
- Active: 25 min
Ingredients
3/4 pound ground beef
1 link fresh chorizo (3 to 4 ounces), casing removed
1 large egg
1/4 cup fine yellow cornmeal
2 tablespoons tomato paste
1 small clove garlic, finely grated
1 tablespoon chili powder
1 tablespoon ground cumin
Kosher salt
1/2 teaspoon dried oregano
1/2 teaspoon granulated onion
Large pinch cayenne
2 ounces Cheddar or pepper jack cheese, cut into 30 cubes just under 1/2-inch thick
2 cups corn tortilla chips
Shredded iceberg lettuce, guacamole, your favorite salsa and sour cream, for serving
Directions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
- Mix together the ground beef, chorizo, egg, cornmeal, tomato paste, garlic, chili powder, cumin, 1 teaspoon salt, oregano, granulated onion and cayenne with your hands in a large bowl. Scoop the mixture into tablespoon-sized portions. For each, press 1 cube of cheese into the center, press the meat around it to seal, and roll into a smooth ball.
- Put the chips in a plastic bag, seal and crush with a rolling pin. Drop 3 or 4 meatballs at a time into the bag, and roll them around to lightly coat with the crushed chips. Arrange the coated meatballs on the prepared baking sheet, and bake until the outsides are browned and the cheese is melted inside, 10 to 12 minutes.
- Serve the meatballs on a platter over a bed of shredded lettuce with guacamole, salsa and sour cream on the side for dipping.