Sunday, November 9, 2014

Mexican Meatball Skillet

Meatballs are one of those many foods that can be quite versatile. For me, they fall under the category of Blank Slate foods. Meaning you can basically turn a pile of meat into whatever you want to; be it Italian, Asian, Mexican, etc.
Typically, we think of meatballs in one or two way: Spaghetti or on a sub sandwich. This recipe breaks a few of those boundaries with the classic meatball crowd. My husband had to warm up to the possiblity that meatballs could be consumed without pasta or bread surrounding them, You may come to find this struggle common in your household as well. My suggestion is to surprise them and just say "We're having Mexican tonight." It worked for me and the dish was a total success.
Hope you have the same results! Happy Eating!

Mexican Meatball Skillet

1 lb ground turkey meat
2 green onions, chopped
2 Tbsp taco seasoning

1/2 onion, sliced
1 yellow bell pepper, julianned
1 can black beans
1 can diced tomatoes with green chiles
1 cup yellow sweet corn
Salt, pepper, garlic salt to taste
couple of dashes of Texas Pete hot sauce
2-4 Tbsp EVOO
2 corn tortillas per person
1/2 Mexican cheese
1 Tbsp butter


-->In a large bowl, mix together ground meat, taco seasoning and chopped green onions. Form into small balls and place in a preheated large skillet with EVOO.

-->Completely cook meatballs adding sliced onions and peppers while cooking. Usually takes around 10-15 minutes.

--> After 10 minutes, add black beans, corn, and tomatoes. Let simmer for 10-15 minutes more.

-->While meatballs are simmering, butter corn tortillas and place on a prepared baking sheet lined with parchment paper or foil. Sprinkle cheese on top and broil for 5 minutes, keeping a close eye so they don't burn,

-->Plate and serve with the toasted tortillas. Enjoy!

-->Garnish with fresh cilantro, sliced avocado, sour cream.