Beef & Chorizo Meatballs w Sauce over Mexican Rice

barbara lentz


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.


☆☆☆☆☆ 0 votes

10 Min
25 Min
Stove Top



  • 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
  • 1 tsp
    tajin (mexican seasoning salt)

  • 2
    roma tomatoes
  • 4 clove
  • 1/2 medium
    red onion
  • 1 c
    herdez red guajillo chile cooking sauce
  • 3 c
    tomato puree
  • 1 tsp

  • 2 bag(s)
    success boil in bag rice
  • 1/2 medium
    red onion chopped
  • 1 c
    tomato puree
  • 1 tsp
  • 1/2 c
    herdez red guajillo chile cooking sauce

  • 1/2 c
    cojita cheese

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


  1. For the Meatballs
    Combine all ingredients together and roll into 2 inch balls. Set aside
  2. 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.
  3. 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.
  4. 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.
  5. Serve the rice topped with the meatballs and sauce and sprinkled with Cojita cheese.

Printable Recipe Card

About Beef & Chorizo Meatballs w Sauce over Mexican Rice

Course/Dish: Beef, Rice Sides, Pork
Main Ingredient: Beef
Regional Style: Mexican

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