Cheesy Mexican Meatball Skillet PT50M https://img1.recipesrun.com/201907/2019/1028/2f/6/753217/300x200x50.jpg 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
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Cheesy Mexican Meatball Skillet

By Ellie

6 Person
50 Minutes
0 Calories
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!

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

Method

  • 01
    Mix all the ingredients for the meatballs in a bowl, until combined.
  • 02
    PUFF PASTRY CHIPS: Preheat oven to 375°F.
  • 03
    Using a 1 inch scoop, portion the ground beef and form meatballs about 1.5 inches in diameter. (about 26-28 meatballs)
  • 04
    PUFF PASTRY CHIPS: Place the thawed puff pastry sheet on a floured surface and roll it out to make it thinner.
  • 05
    Heat a 9-inch skillet over medium-high heat with some oil (olive oil or vegetable oil).
  • 06
    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).
  • 07
    When the skillet is hot, brown the meatballs in batches (not more than 5 minutes for each batch). Set the meatballs aside.
  • 08
    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.
  • 09
    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.
  • 10
    PUFF PASTRY CHIPS: Serve with Cheesy Mexican Meatball Skillet.
  • 11
    Transfer the meatballs to the pan and cover well in the Picante sauce.
  • 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.
  • 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.
  • 14
    Place the skillet under the broiler and let the cheese brown.
  • 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.

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    Cheesy Mexican Meatball Skillet

    3.7

    ( By Ellie )

    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!
    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
    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 Ellie
    1078 Recipes

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