Enchilada Meatball TacosJump to Recipe
When Betsy and I were expecting our second baby, I took the liberty to insanely stock our freezer with lots of good eats in preparation. I figured I would share them all because everybody needs good freezer meals! These Mexican Meatball Tacos are one of my absolute favorite freezer meals!
This mash-up enchilada meatball taco meal checks oh-so-many important boxes for me in my life right now.
✅ Delicious Tex-Mex Flavors
✅ Feeds a crowd
✅ Freezes fantastically
✅ Did I mention that this is a meatball in a taco?
The ingredient list might look a bit long, but the flavors are fantastic. It makes a BUNCH of meatballs and you can eat them immediately and freeze some for later. Or do what I did and freeze all of them for a future event (like a new baby), when you’ll need a few quick dinners!
- Want to work on your Mexican sauce game? Try out this traditional mole sauce, which is an all-day project but very worth it!
Enchilada Meatball Tacos
- 1 small white onion
- 1 jalapeno
- 2 cloves garlic
- Handful fresh cilantro
- ½ cup corn chips
- ¼ cup milk
- 2 pounds ground beef
- 2 large eggs
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 10-oz. cans red enchilada sauce
- 2 cups chicken stock
- ¼ red onion diced
- ½ red pepper diced
- 1 cup grape tomatoes diced
- 1 cup sweet corn diced
- Handful of cilantro
- Corn tortillas
- Sour cream
- Cotija cheese
- In a food processor, add onion, jalapeno, garlic, and a handful of cilantro. Pulse until finely chopped.
- Preheat oven to 400 degrees F. In a small cup, mix together crushed corn chips and milk. Let sit for five minutes. In a medium bowl combine beef, onion mixture, corn chip mixture, eggs, salt, and pepper. Mix together well with your hands.
- Shape mixture into about 35 medium-sized meatballs (about 2 tablespoons per meatball). Roll them into balls and place them on greased baking sheets. Bake meatballs for 12-15 minutes until they are cooked through and browned.
- Transfer baked meatballs to a large pot with enchilada sauce and chicken stock. Simmer meatballs for about 20 minutes on low heat, stirring occasionally. Season with salt and pepper to taste.
- Meanwhile, mix together quick salsa topping.
- Serve tacos by spooning some sour cream onto a corn tortilla and topping it with a 2-3 meatballs and some sauce. Top with quick salsa and cotija cheese. YUM.
- This meal freezes fantastically. Freeze meatballs in freezer safe bags once they are cooled. Thaw on stove top over medium-low heat.
Did you make this?
Snap a photo and tag @macheesmo so I can see your work.
How to Make (And Freeze) Mexican Meatball
This meatball mixture starts with some crunched corn chips soaked in milk. Might sound weird, but they basically replace the breadcrumbs in your standard Italian meatballs.
Then pulse some onion, garlic, pepper (jalapeno or poblano), and a handful of cilantro in a food processor.
Mix together the corn chip mixture, the onion mixture, and the ground beef in a bowl. Also add in the eggs, salt and pepper.
Shape the mixture into medium-sized meatballs (about 2 tablespoons per meatball is a good guideline).
Place the meatballs on a few greased baking sheets.
Bake these suckers for about 15 minutes at 400 degrees F.
Now for the delicious part. Add those meatballs to a pot with enchilada sauce and chicken stock and bring it to a simmer. Let this simmer, uncovered, for about 20 minutes so all the flavors combine. Taste the sauce and season it to your liking!
Freeze these once they are at room temperature in freezer safe bags. Thaw over the stovetop on medium heat!
Making Mexican Meatball Tacos
For serving these Mexican meatball tacos, I made a quick fresh salsa with tomatoes, red pepper, red onion, and corn. You could use your favorite salsa though if you wanted.
Serve with sour cream, cotija, and a few meatballs and sauce! You’re in business!