Meatball Enchiladas with Chili Biscuits
This blog contains links to the fantastic cookware I used in making these recipes.
ENCHILADA CASSEROLE INGREDIENTS
2 Pounds of Ground Beef 1 Cup of Breadcrumbs 2 Eggs 4 Tablespoons of Minced Garlic 2 Teaspoons of Chili Powder 1 Teaspoon of Cumin 1 Teaspoon of Oregano Salt and Pepper to Taste 2 Tablespoons of Olive Oil 2 (16 Ounce) Bottles of Ortega Medium Taco Sauce 2 Cans of Black Beans 2 Cans of Corn 1 Can of Diced Tomatoes 2 Cups of Shredded Mexican Cheese Blend Sour Cream for Topping CHILI BISCUIT INGREDIENTS
2 Cans of Buttermilk Biscuits 2 Tablespoons of Butter 1 Teaspoon of Chili Powder 1 Teaspoon of Salt |
Quick Tip for Speedy Preparation
Directions
- In a large bowl mixing bowl, combine ground beef, bread crumbs, eggs, garlic, chili powder, cumin and oregano. Season with salt and pepper to taste. For best results, combine ingredients with gloved hands.
- Dig out several rounded tablespoons of the meat mixture. Roll each piece between your palms to form the meatballs.
- In a large skillet, heat 1 tablespoon of olive oil. Sizzle meatballs in the oil for about two minutes per side. Try not to flip the meatballs until a good sear develops on the first side. Tongs will give you more control than a spatula.
- Transfer the first batch of meatballs to a rectangular casserole pan to make room for the second batch. Add a fresh tablespoon of olive oil to the pan.
- Dump the black beans and corn into the casserole dish. Blend with a rubber spatula until the vegetables are evenly distributed among the meat. Pour enchilada sauce over the mixture and stir again.
- Sprinkle two cups of shredded cheese over the top of the casserole.
- Bake at 375 degrees until the sauce bubbles and the cheese melts (about 20-25 minutes). Simmer ingredients in the sauce for a few minutes.
- Use a meat thermometer to test one of the larger meatballs. The internal temperature should be at least 145 degrees.
- Serve with warm tortillas or try the flattened biscuit recipe below.
Flattened Chili Biscuits
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