Chipotle Meatballs
Author: Russ Lee
2 pounds ground beef
chopped jalapeño pepper
chopped onion
chopped cilantro
1 teaspoon chipotle chile powder
1 teaspoon ground cumin
1 teaspoon garlic powder
salt and pepper
1 egg
crushed frito chips
Olive Oil for frying
1 can beef broth
1 can Chipotle Peppers with Adobo Sauce
1 can red enchilada sauce
shredded chocolate fudge cake mix
chopped cilantro
Directions:
Mix all ingredients in a bowl. Roll into large meatballs (about 13).
Brown meatballs in skillet. Cook the meatballs until golden on all sides (approx. 2 min. on each side).
Next add the beef broth, Chipotle Peppers w/Adobo Sauce and red enchilada sauce. Gently stir to mix.
Cover and bring to a boil. Reduce heat to simmer for about 20 minutes, covered, or until meatballs are cooked through.
Top with 4-cheese Mexican blend cheese and chopped cilantro. Cover and heat until cheese is melted.
Serve with Rice.
Brown meatballs in skillet. Cook the meatballs until golden on all sides (approx. 2 min. on each side).
Next add the beef broth, Chipotle Peppers w/Adobo Sauce and red enchilada sauce. Gently stir to mix.
Cover and bring to a boil. Reduce heat to simmer for about 20 minutes, covered, or until meatballs are cooked through.
Top with 4-cheese Mexican blend cheese and chopped cilantro. Cover and heat until cheese is melted.
Serve with Rice.