Tex-Mex Meatballs and Rice

A couple of weeks ago, I saw a tweet from Ro-Tel talking about a new product they’d just introduced. It was their tomato and green chili sauce. Well, one tweet led to another and before you know it I had a little box delivered to my door with a can of that sauce inside. They were nice enough to even include several recipes I might like to try using their new sauce. Just in time for Cinco de Mayo, too!

The recipe I chose to make first was this Tex-Mex Meatballs and Rice. The meatballs are baked and then coated with a delicious tomato and green chili sauce and the whole thing served over brown rice. We thoroughly enjoyed this recipe and hope you will, too.

This would be a delicious addition to your Cinco de Mayo menu. Or you could always make one of my other Mexican-inspired recipes from past posts. Maybe your folks would like the Machaca Burritos I made a while back:

Machaca Burritos

Or these mouth-watering Carne Asada Tacos:

Carne Asada Tacos

And what’s Cinco de Mayo without a big bowl of fresh Pico de Gallo?

Add a few cold Coronas or Dos Equis and you’re ready to party!

Tex-Mex Meatballs and Rice
 
Prep time
Cook time
Total time
 
Baked beef meatballs in a mildly spiced tex-mex sauce served over brown rice
Ingredients
  • Cooking spray
  • 1 lb. ground beef
  • 1/4 cup dry seasoned bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 2 8 oz. cans Ro-Tel mild tomato and green chili sauce
  • 1 10 oz. can Ro-Tel mild diced tomatoes and green chilies, drained
  • 3 cups hot, cooked brown rice
Instructions
  1. Preheat oven to 400.
  2. Spray a 13x9 inch glass baking dish with cooking spray and set aside.
  3. Combine beef, bread crumbs, Parmesan cheese, and egg in a large bowl.
  4. Divide meat mixture into 18 portions and roll into meatballs.
  5. Place in baking dish and cook for 15 minutes or until meatballs are cooked through.
  6. Meanwhile, combine the tomato sauce and drained tomatoes in a large microwave safe bowl.
  7. Cover and microwave on high for two minutes. Keep warm.
  8. When done, remove meatballs from the oven and transfer to the tomato sauce. Stir together coating meatballs well with the sauce.
  9. Serve over rice.
Notes
Recipe copyright Ro-Tel (ConAgra Foods)

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More ideas you might enjoy for Cinco de Mayo:

What I was cooking…

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