I always say that good comfort food can make any day better. And when that comforting dish is as easy as it is delicious and comforting, then you know you have a winner. I would say that my new Cheesy Chili Meatball Skillet absolutely fits that mold. The flavors and aromas would make you think that this took all day, but the reality is quite the opposite.
I started by making the meatballs. I combined one pound of ground chorizo with one pound of pork sausage and added an egg, one half cup of Panko bread crumbs, fresh cilantro, chili powder, cumin, Mexican oregano, salt, and pepper. Once combined, I formed the meat into eighteen meatballs, each about one and half inches, and spread them on a parchment lined baking sheet.
I baked the meatballs at 375 degrees for thirty minutes. While they baked, I got to work on the skillet by sautéing a diced red onion in olive oil.
Once the onion was soft, I added one can of garbanzo beans, one can of white beans, one can of diced tomatoes, and one small can of green chiles, I left most of the liquid and seasoned everything with salt, pepper, cumin, and chili powder.
I let it all simmer away until the flavors married and the house was fragrant. By this time, the meatballs were finished.
I added the cooked meatballs to the skillet and smothered them with Mexican shredded nacho cheese.
I popped the entire skillet under the broiler for a few minutes until the cheese was melted, brown, and bubbly.
To serve, I scattered fresh sliced jalapeños over the skillet and added a dollop of sour cream.
At this point, all that was needed was a plate of tortilla chips (and a few empty bellies!) A squeeze of fresh lime and some extra cilantro would not hurt either!
You can certainly use different types of beans or even leave them out altogether if you are not a fan of beans. This would be just as good over rice!
If you try this, be sure to let me know how it turns out! Stay good at food!
Commentaires