Cheesy Mexican Meatball Skillet
Cheesy Mexican Meatball Skillet
Ingredients
For the Meatballs
- 1 pound ground beef, 80/20 lean
- 1/2 cup plain breadcrumbs
- 1 egg, large
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Skillet
- 1 tablespoon olive oil
- 1 yellow onion, medium, diced
- 1 bell pepper, medium, any color, diced
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1 can tomato sauce, 8 ounce
- 1 can mild green chiles, 4 ounce, diced, undrained
- 1 cup frozen corn
- 1 can black beans, 15 ounce, rinsed and drained
- 1 1/2 cups Monterey Jack cheese, shredded
For Serving
- 1/4 cup fresh cilantro, chopped, for garnish
- sour cream, for garnish, as needed
Instructions
- 1
In a large mixing bowl, combine the ground beef, breadcrumbs, egg, chili powder, ground cumin, garlic powder, onion powder, salt, and black pepper. Mix gently with your hands until just combined, being careful not to overmix.
⏱️ 5 min
- 2
Roll the mixture into 1-inch meatballs. You should get about 20-24 meatballs.
⏱️ 10 min
- 3
Heat olive oil in a large oven-safe skillet (preferably cast iron) over medium-high heat. Add the meatballs and brown them on all sides, about 5-7 minutes. They don't need to be cooked through at this stage. Remove the browned meatballs from the skillet and set aside on a plate.
⏱️ 7 min
- 4
Reduce heat to medium. Add the diced yellow onion and bell pepper to the same skillet. Sauté for 5-7 minutes, until softened.
⏱️ 7 min
- 5
Stir in the diced tomatoes (undrained), tomato sauce, mild green chiles (undrained), frozen corn, and black beans. Bring the mixture to a simmer.
⏱️ 3 min
- 6
Return the browned meatballs to the skillet, nestling them into the sauce. Cover the skillet and simmer for 10-12 minutes, or until the meatballs are cooked through and the sauce has thickened slightly.
⏱️ 12 min
- 7
Preheat your oven broiler. Remove the skillet from the heat. Sprinkle the shredded Monterey Jack cheese evenly over the meatballs and sauce.
⏱️ 2 min
- 8
Place the skillet under the preheated broiler for 2-3 minutes, or until the cheese is melted and bubbly and slightly golden. Watch carefully to prevent burning.
⏱️ 3 min
- 9
Carefully remove the skillet from the oven. Garnish with fresh chopped cilantro and a dollop of sour cream, if desired. Serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Mexican Meatball Skillet
Ingredients
For the Meatballs
- 1 pound ground beef, 80/20 lean
- 1/2 cup plain breadcrumbs
- 1 egg, large
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Skillet
- 1 tablespoon olive oil
- 1 yellow onion, medium, diced
- 1 bell pepper, medium, any color, diced
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1 can tomato sauce, 8 ounce
- 1 can mild green chiles, 4 ounce, diced, undrained
- 1 cup frozen corn
- 1 can black beans, 15 ounce, rinsed and drained
- 1 1/2 cups Monterey Jack cheese, shredded
For Serving
- 1/4 cup fresh cilantro, chopped, for garnish
- sour cream, for garnish, as needed
Instructions
- 1
In a large mixing bowl, combine the ground beef, breadcrumbs, egg, chili powder, ground cumin, garlic powder, onion powder, salt, and black pepper. Mix gently with your hands until just combined, being careful not to overmix.
⏱️ 5 min - 2
Roll the mixture into 1-inch meatballs. You should get about 20-24 meatballs.
⏱️ 10 min - 3
Heat olive oil in a large oven-safe skillet (preferably cast iron) over medium-high heat. Add the meatballs and brown them on all sides, about 5-7 minutes. They don't need to be cooked through at this stage. Remove the browned meatballs from the skillet and set aside on a plate.
⏱️ 7 min - 4
Reduce heat to medium. Add the diced yellow onion and bell pepper to the same skillet. Sauté for 5-7 minutes, until softened.
⏱️ 7 min - 5
Stir in the diced tomatoes (undrained), tomato sauce, mild green chiles (undrained), frozen corn, and black beans. Bring the mixture to a simmer.
⏱️ 3 min - 6
Return the browned meatballs to the skillet, nestling them into the sauce. Cover the skillet and simmer for 10-12 minutes, or until the meatballs are cooked through and the sauce has thickened slightly.
⏱️ 12 min - 7
Preheat your oven broiler. Remove the skillet from the heat. Sprinkle the shredded Monterey Jack cheese evenly over the meatballs and sauce.
⏱️ 2 min - 8
Place the skillet under the preheated broiler for 2-3 minutes, or until the cheese is melted and bubbly and slightly golden. Watch carefully to prevent burning.
⏱️ 3 min - 9
Carefully remove the skillet from the oven. Garnish with fresh chopped cilantro and a dollop of sour cream, if desired. Serve hot.
⏱️ 1 min