Taco Meatball Casserole
Servings: 6 servings
This taco meatball casserole is a delicious and easy dinner that the whole family will love.
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Ingredients
For the sauce
- 1 1/2 cups pasta sauce
- 1/4 cup taco seasoning
- 1 teaspoon basil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon seasoning salt
Meatballs
- 1 pound extra lean ground beef
- 1/2 cup breadcrumbs seasoned
- 1 package taco seasoning
- 1/2 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon black pepper
- 1 teaspoon chili powder optional
- 1/4 cup cilantro chopped
Other ingredients
- 1 1/2 cups shredded cheese cheddar or tex mex
- chopped lettuce garnish
- diced tomatoes garnish
- diced onions garnish
- diced jalapenos optional, garnish
- chopped cilantro garnish
Instructions
- Preheat oven to 350°F.
- Make the sauce: combine all ingredients for the taco sauce. Set aside.
- Make the meatballs: combine all ingredients for the meatballs in a medium mixing bowl, being careful not to over mix them. Using a cookie scoop or tablespoon, form approximately 24 meatballs.
- Spread 1/2 cup of sauce in an 8x8 baking dish. Place the meatballs in the dish, then cover with remaining sauce.
- Top the meatball casserole with cheese and bake, uncovered, for 45-50 minutes or until meatballs reach an internal temperature of 165°F. If cheese browns too quickly, cover casserole for the rest of baking.
- Top taco meatball casserole with taco toppings like lettuce, tomatoes, jalapenos, red onions, sour cream cilantro, and salsa. Serve over pasta or on its own.
Notes
Make sure to use extra lean ground beef.
If desired, sear meatballs before adding to casserole.
Calories: 257kcal | Carbohydrates: 16g | Protein: 25g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 69mg | Sodium: 1406mg | Potassium: 522mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1381IU | Vitamin C: 8mg | Calcium: 176mg | Iron: 4mg