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Cheese-stuffed Taco Meatballs

by Camille Bergerson and Claire Nolan


for 12 servings

  • 1 lb
    ground beef (455 g)
  • ⅓ cup
    onion, minced (50 g)
  • ¼ cup
    fresh cilantro, minced (10 g)
  • 2 tablespoons
    taco seasoning
  • 1 egg
  • ½ cup
    tortilla chips, crushed (15 g)
  • ¼ lb
    jack cheese, cut into 12 equal cubes (25 g)
  • vegetable oil


  • salsa
  • fresh cilantro
  • sour cream
    Calories 189
    Fat 12g
    Carbs 5g
    Fiber 0g
    Sugar 0g
    Protein 12g

Estimated values based on one serving size.



  1. Crush the chips in a plastic bag.
  2. In a bowl, combine all ingredients except the cheese and vegetable oil. Stir until fully incorporated.
  3. With your hands, grab about a golf ball-sized amount of the ground beef mixture and slightly flatten it in your palm.
  4. Take 1 cube of cheese, place it in the the middle, and press the beef around it so the cheese is fully covered and in the center of the meatball.
  5. Heat a thin layer of vegetable oil in a cast-iron pan over medium to medium-high heat.
  6. Once the pan is hot, cook the meatballs. Rotate them throughout cooking to brown all sides and cook through.
  7. Once meatballs are fully cooked and browned, remove from the pan and top with salsa, sour cream, and cilantro.
  8. Enjoy!




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