TexMex Meatball Mac & Cheese

Ingredients

3-4 cups cooked macaroni

1 lb. ground beef

1/4 lb. ground chuck

1 cup Panko bread crumbs

1/2 cup red onions, minced + garnish

1/4 cup pickled jalapeños, minced

3 cloves garlic, minced

1 tsp cumin

1/2 tsp chili powder

2 cups Mexican shredded cheese

1/2 cup cilantro, minced

10 oz. Pico de gallo sauce

1 cup tomato sauce

1 tbsp sugar

minced parsley for garnish

1 egg

salt

pepper

Cooking Tools

Cast iron skillet

Stock pot

Medium mixing bowl

Directions
Preheat oven 350 degrees F. Cook macaroni according to directions. In a mixing bowl, add; ground beef, ground chuck, bread crumbs, minced onion, jalapeños, garlic, cumin, chili powder, 1 cup shredded cheese, cilantro, sugar, egg, salt & pepper.  Mix meat well and shape into meatballs (between 10-12) Heat skillet on high and sear the meatballs on all sides. Pour in pico de gallo and tomato sauce and cook the meatballs in the sauce for 10 minutes.  Remove meatballs and set aside.  Mix in cooked macaroni in the sauce and 1 cup shredded cheese.  Toss until completely coated, salt and pepper to taste.  Place meatballs back in the pan and nestle in the macaroni.  Bake in oven for 30 minutes. Garnish with minced onions and parsley.
Serves 4