Taco Balls Recipes

TACO CHEESE BALL RECIPE

Steps:

• Add Mexican cheese to a food processor and pulse until crumbly.
• Add the Mexican cheese, cream cheese, and taco seasoning to a large bowl and beat with a hand mixer until fully combined. Scrape down the sides of the bowl as needed.
• Cover the mixture and chill in the refrigerator for at least 2 hours.
• Mix together the minced cilantro and the chopped pecans in a medium bowl. Form the cheese mixture into a ball and roll it in the nut mixture until evenly coated. Plate and serve with tortilla chips or crackers.

TACO MEATBALLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.
• Mix ground beef, onion, Cheddar cheese, tortilla chips, salsa, egg, and taco seasoning together in a bowl.
• Form 1-inch balls from the mixture and place into the prepared dish so they aren't touching.
• Bake in the preheated oven until browned and no longer pink in the centers, about 30 minutes. Let stand for 5 minutes and serve.

TACO MEATBALLS

Steps:

• Preheat the oven to 375 degrees F. Line 2 rimmed baking sheet with parchment.
• In a stand mixer fitted with the paddle attachment, combine the beef, chili powder, cumin, salt, egg, tomato paste and tortilla chips and mix on low speed until thoroughly combined. Stir in the cheese with a rubber spatula. Using a 1-ounce portion scoop, form the meatballs. Scoop onto the prepared baking sheets and bake until golden brown and cooked through, 18 to 20 minutes.

TACO BALLS

Steps:

• Preheat oven to 350 degrees.
• Combine all ingredients together in a large bowl. (Do not cook ground beef).
• Shape mixture into small balls.
• Bake on ungreased cookie sheet for 15 to 20 minutes or until browned.

EASY TACO CHEESE BALL

Steps:

• Mix 1/2 cup cheddar cheese thoroughly with all remaining ingredients.
• Form mixture into a ball.
• Roll ball in remaining cheddar cheese to coat.

TACO CHEESE BALL WREATH

Steps:

• Line a 16-ounce bowl with plastic wrap, allowing excess to hang over the sides.
• Combine cream cheese, Monterey Jack cheese, and taco seasoning in a food processor; process until well combined. Add green onions, ½ of the cilantro leaves, and green chiles and pulse until well combined with flecks of green; do not fully process.
• Transfer cheese mixture to the lined bowl and press to smooth. Cover and refrigerator for at least 4 hours or up to 8 hours or overnight.
• Invert cheese onto a serving platter and remove plastic. Use a small shot glass or spoon to create a hole in the center of the cheese to form a wreath shape.
• Finely chop remaining cilantro leaves and lightly cover the top of the cheese. Combine tomato, onion, and jalapeno in a small bowl and place over the cilantro in a 1-inch ring around the wreath.