Preheat oven to 425 degrees. Line a rimmed baking pan with parchment paper; set aside.
Hatch pepper cheese stuffed meatballs flavored with taco seasoning? There's a lot going on here ... but in the best way possible.
Servings and Ingredients
|1||(7.1-oz.) box Old El Paso Stand 'n Stuff taco shells, divided|
|1||(1-lbs.) pkg. ground beef|
|2 tbsp.||plus 1 tsp. Old El Paso taco seasoning mix, plus additional for garnish|
|2 ½ oz.||Hatch pepper cheese, cut into 24 (1/2-inch each) cubes|
Things To Grab
- Rimmed baking pan
- Parchment paper
- Large resealable plastic bag
- Medium bowl
- Meat thermometer
Place 3 taco shells in a large resealable plastic bag; seal and crush with a rolling pin into fine crumbs. Combine ground beef, egg, taco shell crumbs, and taco seasoning mix in a medium bowl. Scoop mixture into 1-inch balls. For each, press 1 cube of cheese into the center; press the meat around to seal and roll into a smooth ball.
Place remaining 12 taco shells in same resealable plastic bag; seal and crush with a rolling pin into coarse crumbs. Lightly coat with crushed chips. Arrange coated meatballs on prepared pan.
Bake for 10 to 12 minutes or until done (165 degrees). Sprinkle with additional taco seasoning mix, if desired. Serve with salsa.
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 30mg
- Sodium: 85mg
- Total Carbohydrates: 2g
- Protein: 6g