Tender beef meatballs in DIY enchilada sauce, aromatic Spanish rice and fresh corn salsa come together for this burrito-inspired favourite with a twist!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Long Grain Rice
Red Onion, chopped
Monterey Jack Cheese, shredded(ContainsMilk/Lait)
Beef Broth Concentrate
Salt and Pepper*
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut tomato into 1/2-inch pieces. Roughly chop cilantro. Stir together tomato, corn, half the cilantro, a quarter of the onions and 1/2 tbsp oil (dbl for 4ppl) in a medium bowl. Season with salt and pepper. Set aside.
Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil, then remaining onions. Cook, stirring often, until softened, 3-4 min. Add rice and half the Mexican seasoning. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups water (dbl for 4ppl) and bring to a boil. Once boiling, reduce heat low. Cover and cook, until rice is tender and water has absorbed, 15-18 min.
Combine beef, breadcrumbs and 1/4 tsp salt (dbl for 4ppl) in a large bowl. Season with pepper. Divide mixture into 8 equal-sized meatballs (16 for 4ppl). Arrange meatballs on a foil-lined baking sheet. Bake in the middle of the oven until golden and cooked through, 8-10 min.**
While meatballs roast, heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4ppl) and sprinkle over the flour. Whisk until a paste forms. Add remaining Mexican seasoning, broth concentrate and 3/4 cup water (dbl for 4ppl). Bring to a boil, then reduce heat to medium-low. Cook, stirring often, until slightly thickened, 5-7 min. Season with pepper.
When meatballs are done, add to the pan with sauce and toss to coat. Fluff rice with a fork. Stir in remaining cilantro and season with salt. Divide rice between plates. Top with meatballs, sauce and corn salsa. Sprinkle cheese over meatballs.