Preheat the oven to 375 degrees and the deep fryer to 350 degrees.
Place the ground beef in a large mixing bowl. Add cumin, chili powder, cilantro, Manchego cheese and the CHA! by Texas Pete® and mix well.
Crack one egg at a time and continue to mix until both eggs are fully incorporated and the mixture is emulsified. Next, add the seasoned breadcrumbs.
Roll the meat mixture by hand into meatballs, roughly the size of a golf ball, about 2 ounces. Place them in a lightly greased casserole pan.
Combine the 1 cup of CHA! by Texas Pete® with the ¼ cup of water and pour the mixture over the meatballs to cover them and coat them on all sides.
Place a sheet of aluminum foil over the casserole pan and bake the meatballs in the oven for approximately 30 minutes or until fully cooked and an internal temperature of 155 degrees has been reached. Remove them from the oven and place them in the refrigerator to chill in the pan of sauce.
Once they are cool, remove the meatballs from the sauce and scrape off any excess sauce from the meatballs.
Set up a breading station starting with the seasoned flour followed by the whisked eggs and the ground Green Mountain Gringo® Corn Strips.
Dust the meatballs in the seasoned flour, dip them into the whisked eggs and finally an even coating of the ground corn strips. Be sure to pack the ground corn strips on tightly.
Fry the meatballs in the deep fryer until they are golden brown, crispy and fully cooked with an internal temperature of 155 degrees Fahrenheit. Drain on paper towels to absorb the excess grease.
To assemble the dish, place a spoonful of the roasted corn and black bean salad onto the bottom of a plate. Top the salad with 1 fried meatball and then 1 small squirt of CHA! by Texas Pete® and serve.