Enchilada Meatballs Recipe

Enchilada Meatballs

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.

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!

My Crock Pot Chili Recipe (Turkey or Beef)

Turkey Chili (or Beef)

1 lb. lean ground turkey (or 93% lean ground beef)
1/2 cup chopped onion
1/4 cup diced green bell pepper
2 garlic cloves, minced
1 - 28 oz. can crushed tomatoes
1 - 15 oz. can dark red kidney beans; drained & rinsed!
3 tsp chili powder
1/2 tsp dried basil
1/4 tsp pepper

Tip: if you're doubling the recipe, only use 5 tsp of chili powder and double everything else.

In a large saucepan cook ground turkey (or beef), onion, bell pepper, and garlic until meat is brown and onion is tender. Drain fat. In your crock pot, combine meat mixture, and all the rest of the ingredients. Cover; cook on LOW setting for 6-8 hrs. Makes about 4 main-dish servings.

Turkey Chili

Check out my recipe for cornbread too! It's under the "Recipes" tab.