Description
Savor the vibrant flavors of Mexico with this Mexican Meatballs Taco Bake, where juicy albondigas meld with zesty salsa and creamy cheddar in a single, satisfyingly cheesy casserole. Ready in just 25 minutes, it’s the ultimate weeknight crowd-pleaser—perfect for family dinners, casual parties, or meal prep. Garnish with bright cilantro and fresh lime to elevate every bite.
Ingredients
- 1 lb (450 g) ground beef
- ½ cup breadcrumbs
- 1 large egg, beaten
- 1 tbsp taco seasoning
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup salsa (your favorite mild or medium)
- 1 cup tomato sauce
- 1 cup shredded cheddar cheese
- ¼ cup chopped fresh cilantro (plus extra for garnish)
- 1 tbsp olive oil
- Salt and pepper to taste
- Optional: 2 slices turkey bacon, cooked and crumbled
Instructions
- Preheat oven to 375 °F (190 °C). Lightly oil a 9×9-inch baking dish.
- In a large bowl, combine ground beef, breadcrumbs, beaten egg, taco seasoning, half of the diced onion, minced garlic, salt, and pepper. Mix until just combined.
- Shape the mixture into 16–18 small meatballs.
- Heat olive oil in a skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides (about 6 minutes). Remove from heat.
- In a mixing bowl, stir together salsa, tomato sauce, remaining diced onion, and crumbled turkey bacon if using.
- Pour half of the sauce mixture into the prepared baking dish. Arrange the browned meatballs on top. Pour remaining sauce over the meatballs, making sure each one is coated.
- Sprinkle shredded cheddar cheese evenly over the top.
- Bake for 20–25 minutes, until cheese is melted and bubbly and meatballs are cooked through (internal temperature of 160 °F / 71 °C).
- Let rest for 5 minutes, then garnish with chopped cilantro before serving.
Notes
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Prep tip: For best texture, let meatball mixture rest in the refrigerator for 10–15 minutes before shaping.
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Cheese options: Swap sharp cheddar for Monterey Jack, queso Oaxaca, or pepper jack for extra kick.
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Sauce variations: Use salsa verde for a tangy twist or chipotle tomato sauce for smoky depth.
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Meal prep: Freeze assembled but unbaked casserole (without cheese) in an airtight container; thaw overnight before baking.
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Serving ideas: Serve alongside Mexican street corn salad or pickled red onions to balance richness.
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Garnish bar: Offer sour cream, sliced jalapeños, diced avocado, and chopped scallions so everyone can customize.
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Storage reminder: Store leftovers in a sealed dish for up to 4 days; reheat covered at 350 °F (175 °C) to keep meatballs moist.
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Safety note: Verify meatballs reach 160 °F (71 °C) internally for safe consumption.