Wednesday, July 15, 2009

Enchilada Meatballs

2 cups of crumbled cornbread
1-10-oz can of enchilada sauce, divided
1/2 tsp salt
1-1/2 pounds of ground chuck
1-10-oz can of tomato sauce
1 cup of mexican cheese blend divided

Oven set at 350. Combine the cornbread and 1/2 of the enchilada sauce,1/2 of the tomato sauce and 1/2 of the cheese and the salt.Crumble in the beef mixture and blend well. Shape into 1" balls and place on a jellyroll pan. Bake for 18-22 minutes. You can also use a cookie sheet with sides.Warm the remaining enchilada sauce and tomato sauce in a saucepan. Remove the meatballs from the oven, place in a serving dish and add the heated sauces and sprinkle with the rest of the cheese.

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