Tex-Mex Chili Meatballs with Zesty Salsa

Tex-mex Chili Meatballs With Zesty Salsa

No Photo

Have you made this?

 Share your own photo!

Kitchen Crew



☆☆☆☆☆ 0 votes



  • 3 Tbsp
    vegetable oil
  • 1 small
    onion, diced
  • 1/2 tsp
    chili powder
  • 1 lb
    lean ground beef
  • 1 large
  • 4 oz
    green chiles, mild and finely chopped
  • 1 3/4 c
    fresh bread crumbs
  • 1/3 c
    monterey jack cheese, grated
  • 1/3 c
    shredded cheddar cheese
  • 3/4 tsp
  • 6
    corn tortillas, cut into triangles

  • 1 Tbsp
    vegetable oil
  • 1
    red pepper, diced
  • 1
    green bell pepper, diced
  • 1
    onion, diced
  • 1 large
    garlic clove, crushed
  • 2 large
    ripe tomatoes, cored, seeded, diced
  • 1/2 tsp
    hot sauce

How to Make Tex-Mex Chili Meatballs with Zesty Salsa


  1. Heat the oven to 400 degrees.
  2. In 12" skillet, over medium high heat, heat 1 tablespoon vegetable oil; add onion and chili powder; cook about 10 minutes, stirring frequently, until onion is tender and coated with chili powder.
  3. Remove onion to large bowl; wipe skillet clean.
  4. To bowl with onion, add beef, egg, chiles, bread crumbs, 1 tablespoon of each of cheeses and salt; using hands or wooden spoon, blend well.
  5. Shape mixture into 1 1/4" balls.
  6. In skillet over medium-high heat, heat remaining 2 tablespoon oil; add meat mixture; cook 15 minutes, turning frequently, until well browned on all sides and cooked through.
  7. Meanwhile, place tortilla chips in single layer on jelly-roll pan; bake 10 minutes until crisp and golden.
  8. Prepare Zesty Tomato Salsa.
  9. To serve: Spoon meatballs into center of large serving platter; sprinkle with remaining monterey jack and cheddar cheese.
  10. Arrange tomato wedges and lettuce around meatballs if desired.
  11. Serve with tortilla chips and salsa.
  12. ZESTY TOMATO SALSA: In a 2 quart saucepan over medium high heat, heat 1 tablespoon vegetable oil; add 1 each red and green bell pepper, cored, seeded and diced (about 2 cups), 1 medium size onion, diced (about 3/4 cup) and 1 large clove garlic, crushed.
  13. Cook about 10 minutes, stirring frequently, until tender.
  14. Stir in 2 large fresh, ripe tomatoes, diced (about 2 cups) and 1/4 to 1/2 teaspoon hot red pepper sauce; cook 1 minute longer until heated through.
  15. Makes about 1 1/2 cups.

Printable Recipe Card

About Tex-Mex Chili Meatballs with Zesty Salsa

Course/Dish: Beef Chili
Regional Style: Mexican
Other Tag: Quick & Easy

Leave a Comment

11 Healthy Meatless Meals

11 Healthy Meatless Meals

Meatless Mondays have never been more delicious than these easy and healthy recipes. Full of flavor, but lacking in meat, these filling meals will make sticking with your healthy resolutions much easier. Burgers, zucchini boats, burrito bowls, fried rice, and other yummy options make being a vegetarian easy and oh-so-tasty.

25 Desserts Made With Boxed Pudding

25 Desserts Made With Boxed Pudding

Boxed pudding is tasty and convenient. But, want to know how you can make it better? Transform it into a pie, cake, frosting, and even fruit salad. Who knew so many treats could start with a box of pudding? If you’ve been organizing your pantry and realize how many boxes of pudding were hidden, used […]

16 Recipes With Velveeta

16 Recipes With Velveeta

Name a food item more polarizing than Velveeta – we’ll wait. You either love or hate this cheese. While it isn’t a pantry item we use every day, we do love the soft and smooth texture Velveeta adds to some of our favorite recipes. Queso, macaroni and cheese, hot pockets, and more wouldn’t be the […]