2 cups crumbled corn bread
1 can (10 oz) enchilada sauce, divided
1/2 tsp salt
1 1/2 lbs. ground beef
1 can (8 oz) tomato sauce
1/2 cup shredded Mexican cheese (cheddar or Colby would be fine too)
*This is a GREAT recipe to use up leftover cornbread!!*
In a large bowl, combine the corn bread, 1/2 cup enchilada sauce and salt. Crumble beef mixture over mixture; mix well. Shape into 1 in. balls. Place on a greased 15x10x1 baking pan (cookie sheet). Bake, uncovered, at 350 for 18-22 min. or until meat is no longer pink.
Meanwhile, in a small saucepan, heat tomato sauce and remaining enchilada sauce. Using a slotted spoon (allows grease to drain from meatballs), transfer meatballs into a serving dish. Top with sauce and sprinkle with cheese. Yield: approx. 4 doz.
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| Enchilada Meatballs |
Personal Note: You can serve these as an appetizer w/ toothpicks for guests.....or what I did was serve this as a main dish for my family with homemade tortilla chips on the side! My whole family enjoyed this meal, hopefully yours will too! Thank you Taste of Home Cookbooks!
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