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One-pan chilli con carne meatballs

Prep this cheesy, Mexican one-pan bake in just 10 minutes. Topped with corn chips and sour cream, this super moist meatball bake is a guaranteed weeknight winner.

738 calories per serve

Allergens: Recipe may contain gluten, milk, egg and lactose.

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13 Ingredients


  • 1 large red onion, halved

  • 700g beef mince

  • 35g packet Old El Paso Chili Con Carne Spice Mix

  • 20g (1 ⁄3 cup) panko breadcrumbs

  • 1 egg

  • 1 tbsp olive oil

  • 2 tsp ground cumin

  • 400g can black beans, rinsed, drained

  • 400g can diced tomatoes

  • 1 tbsp chipotle sauce

  • 100g (1 cup) pre-grated 3 cheese blend

  • Sour cream, to serve

  • Plain corn chips, to serve

3 Method Steps


  • Step 1

    Finely chop 1 onion

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    (1 large red onion, halved) half and coarsely grate the remaining. Place the grated onion in a large bowl. Add the beef (700g beef mince), spice mix (35g packet Old El Paso Chili Con Carne Spice Mix), breadcrumbs (20g (1 ⁄3 cup) panko breadcrumbs) and egg (1 egg). Use clean hands to mix until well combined. Roll heaped tablespoonfuls of the mixture into 12 balls.


  • Step 2

    Heat the oil (1 tbsp olive oil) in a large ovenproof frying pan over medium-high heat. Add the meatballs and cook, turning occasionally, for 4-5 minutes or until browned. Transfer to a plate. Add the chopped onion to the pan. Cook, stirring, for 5 minutes or until softened. Add the cumin (2 tsp ground cumin). Cook, stirring, for 30 seconds or until aromatic. Add the beans (400g can black beans, rinsed, drained), tomatoes (400g can diced tomatoes), chipotle (1 tbsp chipotle sauce) and 185ml (3⁄4 cup) water. Stir until combined. Bring to the boil. Return meatballs to pan. Reduce heat to medium then cover. Cook for 15 minutes or until the meatballs are cooked through.

  • Step 3

    Preheat grill on high. Scatter cheese over meatball mixture. Grill for 3-4 minutes or until cheese melts. Top with sour cream (Sour cream, to serve) and serve with corn chips (Plain corn chips, to serve).
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Recipe Notes

Make the meatballs in advance and store in an airtight container in the fridge for up to 1 day or the freezer for up to 2 months. Panko breadcrumbs absorb less oil, making meatballs super moist.

Image by Michelle Southan & Tracy Rutherford And Guy Bailey

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