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Chilli con carne meatballs with cheesy tortilla

Chilli 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  
  • Serve with sour cream and pickled jalapenos 



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, 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.  

Step 5

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