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Appetizers, Mexican | |
| 1 lb. grass fed organic ground beef grass fed organic ground beef or chorizo or mix 1/2 c. bread crumbs 1 egg 2 cloves garlic, minced 2 tbsp. freshly chopped cilantro, plus more for garnish 1 tsp. chili powder 1/2 tsp. ground cumin 1/2 tsp. dried oregano Kosher salt Freshly ground black pepper 2 tbsp. extra-virgin olive oil 1 small onion, chopped 1 jalape�o, minced 1 (19-oz.) can enchilada sauce 1/2 (15-oz.) can black beans, drained 1 c. sweet corn 1 c. shredded cheddar 1 c. Monterey jack 1 avocado, sliced Tortillas, for serving (optional) or scoops/chips Sour cream, for serving (optional) | |
| 1Preheat oven to 375�. In a large bowl, combine ground beef, bread crumbs, egg, garlic, cilantro, chili powder, cumin, and oregano. Season mixture with salt and pepper, then form into meatballs about 2� in diameter (size according to how you are serving. two is good for tacos, smaller is better as an appetizer. 2In a large skillet over medium heat, heat 1 tablespoon oil. Add meatballs and cook to an internal temperature of 145�, about 2 minutes per side. Remove from skillet and transfer to a plate while you make sauce. 3 Add remaining 1 tablespoon olive oil to skillet. Add onion and jalape�o and cook until soft, about 5 minutes. Stir in enchilada sauce, black beans, and corn and bring mixture to a simmer. 4 Return meatballs to skillet, tossing them in sauce. Top meatballs with cheeses and bake until beef is cooked through and cheeses are melty, about 15 minutes more. 5 Garnish skillet with avocado and more cilantro. Serve with warmed tortillas and sour cream. | |
Unrated | |
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