Tex Mex Bean Bowl
A flavorful meatball baked in a chipotle sauce and served over cheesy refried beans.
Ingredients
- 2 cups Cheddar Cheese shredded
- 12 Fajita-Sized Tortillas
For the Meatballs
- 2 lb Ground Beef
- 1 cup Panko
- 1 cup Cheddar Cheese finely shredded
- ¼ cup Cilantro chopped
- 1 Jalapeno seeded and diced
- 3 Garlic Cloves minced
- 1 tsp Cumin
- 1 tsp Salt
For the Chipotle Sauce
- 1 15oz can Tomato Sauce
- 1 7oz can Chipotle Peppers in Adobo minced
- 2 cup Beef Broth
- 1 tbsp Dried Minced Onion
- 1 tsp Cumin
- 1 tsp Garlic Powder
For the Cheesy Beans
- 1 15oz can Whole Pinto Beans
- 2 15oz cans Refried Beans
- 2 cups Cheddar Cheese shredded
- 1 tsp Chili Powder
- 1 tsp Cumin
- 1 tsp Garlic Powder
Instructions
- Place all ingredients for meatballs into a large mixing bowl. Use your hands to thoroughly combine. Form into 1½-inch balls. In a large oven-safe saute pan, place meatballs in a single layer. Turn heat to medium-high, cover pan and let cook for 10 minutes.
- Preheat oven to 375degF
- In a sauce pan over medium heat, combine all ingredients for beans. Stir occasionally. Once it starts to bubble, reduce heat to low and and keep warm until ready to serve.
- In a small bowl add sauce ingredients, and stir well to combine.
- Remove lid from meatballs and drain off excess grease. Pour sauce over top of meatballs and replace lid. Place in oven for 20 minutes.
- Carefully remove pan from oven and remove lid. Sprinkle with remaining cheese, replace lid and cook another 10 minutes. Let cool for at least 5 minutes before starting to serve.
- In a shallow bowl, add a portion of beans in the bottom. Place 5-6 meatballs (with gooey cheese) on top. Serve with 2 tortillas.
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