Tex Mex Meatballs

INGREDIENTS

  • 2lb ground beef
  • ½ cup crushed tortilla chips (about 2 oz)
  • 6 tablespoons water or beef broth
  • 4 oz canned green chiles
  • 2 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • ½ teaspoon cumin
  • 2 teaspoons chipotle powder
  • ½ teaspoon onion powder
  • 15 oz red enchilada sauce
  • 2 cups Mexican style shredded cheese

INSTRUCTIONS

  1. Preheat an oven to 350f.
  2. In a cup or small bowl, combine the finely crushed tortilla chips (they should be the size of large breadcrumbs) with the water or beef broth. Stir to make a thick paste. If the chips soak up all the liquid and seem dry, add another 1/4 cup of water.
  3. In a large bowl, combine beef, green chiles, salt, garlic, cumin, chipotle, onion and the crushed tortilla mix. Use your hands to blend everything together, mixing the ingredients as quickly as possible without overworking the meat.
  4. Form the ground beef mixture into balls, using about 1/3 cup of the mixture per ball. Do not overwork or form the meatballs too tightly.
  5. Place the meatballs in a large skillet or Pyrex-style baking dish, leaving space between them, then bake for 15 minutes.
  6. Pour the enchilada sauce over/around the meatballs, and return to the oven for a further 7-10 minutes, or until the meatballs read 155f internal temperature.
  7. Sprinkle the cheese all over the meatballs, and return to the oven for one final time until melted, about 3-5 minutes. Serve immediately.

Stir Fry Sauce

NOTE: Pour on each individual plate

1/2 c soy sauce or liquid aminos

3T honey

1/2 c water

3T apple cider vinegar

1 tsp powdered ginger

1 tsp sesame oil

1 tsp hot sauce (if desired)

Directions:

Combine all ingredients in a mason jar

Seal and shake well.

Cheesy Breakfast Scramble

INGREDIENTS

  • 1 pound lean ground beef
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • 1 yellow onion diced
  • 3 cups frozen hash browns shredded or cubed
  • 1/4 cup water
  • 14.5 ounces diced tomatoes undrained *see note
  • 5 eggs lightly beaten
  • 4 slices sharp cheddar
  • chopped cilantro optional

INSTRUCTIONS

  • Cook beef and onion in a large skillet over medium heat, crumbling while you cook. As its cooking, season with paprika, salt, and pepper.
  • When meat is no longer pink, add the hash browns and cook until thawed and tender, stirring as you cook.
  • Add the water and tomatoes, undrained. Increase heat to high until the mixture boils, then reduce to a simmer. Simmer for 5-10.
  • Increase heat to medium/low. Pour the beaten eggs over the mixture, cooking, and lightly stirring. Allow to cook, checking and stirring occasionally until the eggs are set to your liking.
  • Finally, lay the slices of cheese over the eggs and cover until the cheese is melted, about 1-2 minutes.
  • Top with chopped cilantro (optional). Serve and enjoy!