Chilli con carne meatballs with cheesy tortilla
- 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
- Serve with sour cream and pickled jalapenos
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.
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.
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.
For the cheesy tortillas, scatter ¼ of the cheese onto one of the tortillas, scatter 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.
Serve chili con carne meatballs with cheesy tortillas and top with sour cream, jalapenos and enjoy.