Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Preheat your oven to 375°F (190°C).
In a large bowl, combine the ground beef, chopped onion, cilantro, jalapeño, garlic, cumin, chili powder, smoked paprika, salt, and pepper.
Add the shredded cheddar cheese and crushed tortilla chips to the mixture, ensuring everything is thoroughly combined.
Pour the beaten egg into the mixture and mix well to bind the ingredients.
Using your hands, form the mixture into golf-ball-sized meatballs.
Heat the olive oil in a large ovenproof skillet over medium heat.
Add the meatballs to the skillet, searing them until browned on all sides, about 5 minutes.
Pour the can of Mexican-style tomatoes with green chilies over the meatballs in the skillet.
Transfer the skillet to the preheated oven and bake for about 15-20 minutes, or until the meatballs are cooked through.
Serve hot with lime wedges on the side for an extra zesty kick.

Make these faster by shredding cheese in advance. Leftovers can be stored in an airtight container for up to three days.