Cheesy Mexican Meatball Skillet

Cheesy Mexican Meatball Skillet PT50M https://img1.recipesrun.com/201907/2019/1028/2f/6/753217/300x200x90.jpg An easy, flavor-packed one skillet meal that doubles up as a weeknight dinner that your whole family will love, or a great crowd-pleasing dish for game day or a party! Tender, spiced beef meatballs simmered in a delicious Picante sauce and topped with gooey, melty cheese – this Cheesy Mexican Meatball Skillet is super versatile too! 6 servings Ingredients: Shredded cheese of your choice 24 oz Pace® Salsa bottle you won't be using the whole bottle 1 sheet of thawed puff pastry more if needed Oil Chopped cilantro 3 oz Monterey Jack or Manchego cheese freshly shredded 3 oz Mozzarella Cheese freshly shredded 24 oz Pace® Picante Sauce bottle 1 egg ½ jalapeno finely chopped (or 1 serrano pepper if you like it spicier) 3 tbsp chopped cilantro optional ½ tsp salt ½ tsp cumin powder 1 tsp garlic powder ½ tsp onion powder ½ tsp cayenne 1 tsp paprika ½ cup + 2 tbsp breadcrumbs substitute with GF breadcrumbs if required 1 ½ lbs ground beef

01 Information

Grade easy
Serving 6 servings
Prep Time 20 Mins
Cook Time 30 Mins
Total Time 50 Mins

02 Ingredients

SALSA PUFF PASTRY CHIPS
- Shredded cheese of your choice
- 24 oz Pace® Salsa bottle you won't be using the whole bottle
- 1 sheet of thawed puff pastry more if needed
CHEESY MEXICAN MEATBALL SKILLET
- Oil
- Chopped cilantro
- 3 oz Monterey Jack or Manchego cheese freshly shredded
- 3 oz Mozzarella Cheese freshly shredded
- 24 oz Pace® Picante Sauce bottle
MEXICAN MEATBALL SKILLET
- 1 egg
- ½ jalapeno finely chopped (or 1 serrano pepper if you like it spicier)
- 3 tbsp chopped cilantro optional
- ½ tsp salt
- ½ tsp cumin powder
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp cayenne
- 1 tsp paprika
- ½ cup + 2 tbsp breadcrumbs substitute with GF breadcrumbs if required
- 1 ½ lbs ground beef

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03 Method

Step 1

Mix all the ingredients for the meatballs in a bowl, until combined.
Step 2

PUFF PASTRY CHIPS: Preheat oven to 375°F.
Step 3

Using a 1 inch scoop, portion the ground beef and form meatballs about 1.5 inches in diameter. (about 26-28 meatballs)
Step 4

PUFF PASTRY CHIPS: Place the thawed puff pastry sheet on a floured surface and roll it out to make it thinner.
Step 5

Heat a 9-inch skillet over medium-high heat with some oil (olive oil or vegetable oil).
Step 6

PUFF PASTRY CHIPS: Slightly coat the puff pastry sheet with Pace® Salsa (mild or medium) and sparsely sprinkle some cheese on top and cut the sheet into desired shapes (I cut them into triangles using a pizza cutter).
Step 7

When the skillet is hot, brown the meatballs in batches (not more than 5 minutes for each batch). Set the meatballs aside.
Step 8

PUFF PASTRY CHIPS: Place the puff pastry "chips” on a parchment paper-lined baking tray and bake in preheated oven for 15 - 20 minutes, until they are puffed up and golden brown in color.
Step 9

Lower the heat to medium. Drain any excess oil in the pan, and add the Picante sauce to the skillet. Bring it to a simmer.
Step 10

PUFF PASTRY CHIPS: Serve with Cheesy Mexican Meatball Skillet.
Step 11

Transfer the meatballs to the pan and cover well in the Picante sauce.
Step 12

Cover the pan and let it simmer for about 10 minutes on medium heat (the meatballs should be cooked through). The meatballs can be frozen at this stage - just let them cool completely, cover and refrigerate or freeze.
Step 13

When ready to serve, sprinkle shredded cheese over the meatballs in the skillet. The cheese will start melting as the meatballs and the Picante sauce will be hot.
Step 14

Place the skillet under the broiler and let the cheese brown.
Step 15

Remove from the oven when the cheese has browned, sprinkle fresh cilantro and serve immediately with Salsa Puff Pastry Chips and/or tortillas and guacamole.

04 Author

Ellie

1078 Recipes

Cheesy Mexican Meatball Skillet

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