|½||Small Onion, diced fine|
|2 pkgs||Lipton Taco Rice, cooked as directed on packages and cooled (to handle|
|1-2||Chipotle Peppers, diced fine (plus just a bit of the adobo sauce|
|1||Large or 2 Small Eggs|
|1||Large Plus One Small Can Tomato Sauce|
|Salt, pepper, garlic powder|
|1 bag||Shredded Cheese, taco flavor or your favorite blend|
In a large bowl, mix together the raw hamburger, the (cooled) cooked taco rice, the chipotle, the onion, the egg, and spices. We like a lot of garlic and black pepper, but use what you'd like.
Form into 8 large baseball sized meatballs. Pour the large can of sauce over the top of the "porcupines". Bake in a 350 degree oven for 1 hour. Remove from oven and pour the small can of tomato sauce over the meatballs and top with cheese on each.
Place back in oven for just a few moments to melt the cheese.
I served mine with Mexican Corn Casserole. You can also serve these with sour cream, salsa, or any Mexican style fixin's you'd like.
(Yes, I know there's only 7 meatballs in the picture- my daughter isn't crazy about melted cheese, so I had already removed hers prior to the cheese topping. LOL)