Crockpot Texas

 

Crockpot Texas Tamale Meatballs

Ingredients

- 2 pounds ground beef

- 1 cup masa harina (corn flour used for making tamales)

- 1/2 cup chicken broth

- 1 large egg, beaten

- 1/4 cup finely chopped onion

- 2 garlic cloves, minced

- 1 teaspoon ground cumin

- 1 teaspoon chili powder

- 1/2 teaspoon smoked paprika

- Salt and black pepper to taste

- 1 (15-ounce) can of black beans, drained and rinsed (optional)

- 1 (10-ounce) can of diced tomatoes with green chilies, undrained

- 1/2 cup of your favorite enchilada sauce

- 1/2 cup shredded cheddar cheese

- Fresh cilantro, for garnishing

- Lime wedges, for serving

Directions

1. In a large bowl, combine ground beef, masa harina, chicken broth, egg, onion, garlic, cumin, chili powder, smoked paprika, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.

2. Shape the mixture into approximately 1.5-inch meatballs and place them into the crockpot.

3. In a medium bowl, mix the undrained diced tomatoes with green chilies and enchilada sauce. Pour this mixture over the meatballs in the crockpot.

4. Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until meatballs are cooked through.

5. About 15 minutes before serving, stir in the black beans (if using) and sprinkle the shredded cheddar cheese over the meatballs. Cover and allow the cheese to melt.

6. Garnish with fresh cilantro and serve with lime wedges on the side.