Beef & Chorizo Meatballs w Sauce over Mexican Rice

Name: Beef & Chorizo Meatballs w Sauce over Mexican Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: MEATBALLS; 2 lb ground beef; 1/2 lb raw chorizo casing removed; 1 small onion chopped; 1 tsp each fresh minced rosemary and basil; 1 large egg; 1 tsp tajin (mexican seasoning salt); SAUCE; 2 roma tomatoes; 4 clove garlic; 1/2 medium red onion; 1 c herdez red guajillo chile cooking sauce; 3 c tomato puree; 1 tsp tajin; MEXICAN RICE; 2 bag(s) success boil in bag rice; 1/2 medium red onion chopped; 1 c tomato puree; 1 tsp tajin; 1/2 c herdez red guajillo chile cooking sauce; GARNISH; 1/2 c cojita cheese

By barbara lentz
@blentz8

I came up with this recipe by grabbing some ingredients in my pantry and they were amazing. I actually used ground venison instead of beef. The Mexican products I found at our local supermarket. You could also use Chipotle in adobo sauce if you can't find the Red guajillo chile cooking sauce and regular seasoning salt. It was amazing and gone in no time.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

1 Comment

Serves:

Prep:

10 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

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MEATBALLS
2 lb

ground beef
1/2 lb

raw chorizo casing removed
1 small

onion chopped
1 tsp

each fresh minced rosemary and basil
1 large

egg
1 tsp

tajin (mexican seasoning salt)
SAUCE
2

roma tomatoes
4 clove

garlic
1/2 medium

red onion
1 c

herdez red guajillo chile cooking sauce
3 c

tomato puree
1 tsp

tajin
MEXICAN RICE
2 bag(s)

success boil in bag rice
1/2 medium

red onion chopped
1 c

tomato puree
1 tsp

tajin
1/2 c

herdez red guajillo chile cooking sauce
GARNISH
1/2 c

cojita cheese

How to Make Beef & Chorizo Meatballs w Sauce over Mexican Rice

Step-by-Step

For the Meatballs
Combine all ingredients together and roll into 2 inch balls. Set aside
For the Sauce
Place the tomatoes , red onion, and garlic in food processor and process until finely minced. Place in a saucepan with the tomato puree and Red Guajillo Chile sauce. Season with tajin. Bring to a simmer.
Meanwhile add a little oil to a frying pan and brown the meatballs and then add them to the sauce. Reduce the heat to low and cook about 15 to 20 minutes.
For the Rice
Cook the bagged rice according to package directions. In a small saucepan place a little oil and cook the onions until soft. Add the tomato puree and Guajillo Chile sauce. Season with Tajin and simmer for 5 minutes. Stir in the rice.
Serve the rice topped with the meatballs and sauce and sprinkled with Cojita cheese.