Enchilada Meatball Sub
Enchilada Meatball Sub
PS Seasoning
4
15 minutes
30 minutes
Mexican
Beef
Cha-cha-cha! This Enchilada Meatball Sub is taking on a whole new look! We are taking the enchilada flavor and making it a meatball, then refashioning it into a submarine! Who knew enchiladas and meatball subs would play so nice! Match made in heaven.
Ingredients
- 1 Lb Ground Beef
- 2 T El Jefe Adobo Honey Taco Seasoning & Rub
- 1 Small Onion- Small Dice
- 1 Jalapeño- Small Dice
- 2 T Garlic- Minced
- 1/2 Cup Breadcrumbs
- 1 Egg
- 1 T Cilantro
- 1 Cup El Jefe Adobo BBQ Taco Sauce
- 1 Baguette
- 1 Avocado
- 1 Tomato- Diced
- 1 Cup- Chihuahua Cheese- Shredded
- 4 T Cilantro- Chopped
Directions
Preheat the oven to 375 degrees.
In a sauté pan over medium high heat with a little cooking oil, sauté the onion, jalapeno and garlic until translucent. Allow to cool slightly.
In a mixing bowl, combine the ground beef, El Jefe taco seasoning, egg, breadcrumbs, 2 TB cilantro and the sauteed veggies and mix thoroughly with your hands.
Make the meatballs into 1” diameter balls and lay them on a foil lined sheet tray. You should get 15-18 meatballs.
Place in the oven and cook for about 20-25 minutes or until the internal temperature reaches 155 degrees.
In a large sauté pan, place the meatballs along with the El Jefe Taco sauce over medium to low heat and gently stir. Heat until the sauce starts to bubble.
Build the subs by stuffing the bread with meatballs and covering with cheese.
Place back in the oven for 3-5 minutes or until the cheese is just melted.
Top with diced tomato, cilantro and sliced avocado. Serve with sour cream and enjoy!
