Tex-Mex Taco Meatball Bake

Instructions:

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. In a large mixing bowl, combine ground meat, taco seasoning, egg, breadcrumbs, garlic powder, and salt. Mix until well blended and shape into 1½-inch meatballs.
3. Heat a skillet over medium heat and brown the meatballs for 5–6 minutes. They don’t need to be cooked through, just seared on the outside.
4. Spread the prepared mashed potatoes evenly into the base of the baking dish.
5. Arrange the browned meatballs on top of the mashed potatoes.
6. Spoon salsa evenly over the meatballs and into the spaces between.
7. Sprinkle shredded pepper jack cheese over the entire dish, then top with crushed tortilla chips.
8. Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly and the meatballs reach an internal temperature of 165°F (74°C).
9. Remove from oven and garnish with chopped cilantro, green onions, and a dollop of sour cream if desired.

Variations :

• Bean boost: Stir in black beans or corn to the mashed potatoes before baking for added texture and Tex-Mex flair.
• Spicy lovers: Use hot salsa or add chopped jalapeños to the meatball mix for extra heat.
• Vegetarian option: Swap meatballs with plant-based meat alternatives or seasoned lentil balls.
• Cheese swap: Replace pepper jack with cheddar or a Mexican blend for different flavor profiles.

Tips :

• Brown the meatballs just enough to seal them—this keeps them juicy during baking.
• Use leftover mashed potatoes to speed up prep.
• If the top starts to brown too quickly, tent the dish loosely with foil during the last 10 minutes of baking.
• This dish pairs wonderfully with a side salad or Mexican street corn for a complete meal.

This Tex-Mex Taco Meatball Bake is the definition of comfort meets spice—perfect for spicing up your weekly dinner rotation.