Cheese-Stuffed Meatball Tacos

Ingredients:

• 350 g of ground beef
• 1 raw chorizo ​​sausage (about 100g), casing removed
• 1 large egg
• 1/4 cup finely ground yellow cornmeal
• 2 tbsp tomato paste
• 1 tbsp. chili powder
• 1 tbsp. l. ground cumin
• 0.5 tsp dried oregano
• 0.5 tsp granulated onion
• 2 cups corn tortilla chips
• 60g cheddar, cut into 30 1cm thick cubes.
• Shredded iceberg lettuce, guacamole, pico de gallo and sour cream, for serving

Preparation:

1. Preheat oven to 220°C and line a baking sheet with parchment paper.
2. In a large bowl, mix together the ground beef, chorizo, egg, cornmeal, tomato paste, chili powder, cumin, oregano, granulated onion, 1 teaspoon salt, and a pinch of freshly ground black pepper. Scoop 1 tablespoon of the meat mixture and press 1 cube of cheese into the center. Wrap the meat around the cheese to seal, and roll into a smooth ball. Repeat with the remaining meat mixture and cheese.
3. Place the chips in a zip-lock bag, seal, and crush with a rolling pin. Drop 3-4 meatballs at a time into the bag and roll them around to lightly coat them with crushed chips. Place the chip-coated meatballs on the prepared baking sheet and bake until golden brown on the outside and the cheese is melted on the inside, 10-12 minutes.
4. Serve the meatballs on a platter over shredded iceberg lettuce with guacamole, pico de gallo, and sour cream.