Enchilada Meatballs Recipe*****

By Nilson

Ingredients

• 2 cups crumbled corn bread
• 1 can (10 ounces) enchilada sauce, divided
• 1/2 teaspoon salt
• 4 T dried onion
• 1-1/2 pounds ground beef
• 1 can (8 ounces) tomato sauce
• 1 can Campbells tomato soup
• Chili powder to taste
• 1/2 cup shredded Mexican cheese blend

Details

Servings 48
Preparation time 20mins
Cooking time 40mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, combine the corn bread, 1/2 cup enchilada sauce dried onion and salt. Crumble beef over mixture; mix well. Shape into 1-in. balls.

Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 350° for 18-22 minutes or until meat is no longer pink; drain.

Meanwhile, in a small saucepan, heat tomato sauce tomato soup, chili powder and remaining enchilada sauce. Drain meatballs; place in a serving dish. Top with sauce and sprinkle with cheese. Serve with toothpicks.
Yield: about 4-1/2 dozen.