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Chili con carne meatballs with cheesy tortilla

Chili con carne meatballs with cheesy tortilla

Serves 4


  • 1 brown onion, grated
  • 500g Our Farm beef mince
  • 1 tsp tajin seasoning plus extra for tortillas
  • ⅓ cup panko crumbs
  • 1 egg
  • 2 garlic cloves, crushed
  • 2 tbsp fresh oregano, chopped
  • ⅓ cup (80ml) olive oil
  • 1 x 400g chopped tomatoes
  • ½ cup refried black beans
  • 1 tbsp tomato paste
  • 8 flour tortilla
  • 160g tasty cheese, grated
  • Sour cream and pickled jalapenos to serve


Step 1

Place onion, beef mince, tajin seasoning, panko crumbs, egg, garlic and oregano into a bowl with 1 teaspoon salt flakes. Mix to combine and roll into heaped tablespoon meatballs.

Step 2

Heat 1 tablespoon of oil in a large frypan over medium heat and fry meatballs for 5-6 minutes until golden brown. Remove meatballs from the pan and clean with a paper towel to remove excess oil.

Step 3

Add tomatoes and refried beans and simmer on low for 10 minutes. Return the meatballs to the sauce and cook for a further 6-8 minutes or until meatballs are cooked.

Step 4

For the cheesy tortillas, scatter ¼ of the cheese onto one of the tortillas, season with tajin seasoning and top with another tortilla. Heat one tablespoon of oil in a non-stick fry pan over medium heat and cook tortillas for 2-3 minutes on each side or until golden brown and cheese is melted. Repeat with remaining cheese and tortillas.

Step 4

Serve chili con carne meatballs with cheesy tortillas and top with sour cream, jalapenos and enjoy.