2 cups cornbread, crumbled

1 (10-ounce) can mild or hot enchilada sauce
(divided use)

½ teaspoon salt

1 1/2 pounds ground beef

1 (8-ounce) can tomato sauce

1/2 cup Monterey Jack cheese, shredded

1/2 cup mozzarella cheese, shredded

 Optional toppings (cilantro, jalapeños, sour cream guacamole, etc.)


 Heat oven to 350.

In a large bowl, combine cornbread, 1/2 cup enchilada sauce and salt. Add ground beef, mixing well. Shape into balls, place in a shallow baking dish. Bake uncovered for 18-20 minutes or until done.

In a saucepan, combine tomato sauce and remaining enchilada sauce and heat. Evenly pour sauce on meatballs, and add cheese over top. Keep warm (like in a chafing dish or skillet over low heat) until serving; garnish with optional toppings if desired.

Notes: You can add green chilies, jalapeños or picante sauce to meat mixture before cooking for flavor. I’ve served meatballs with rice or noodles. My family likes more sauce, so I double up on it. The family also likes Mexican cheese blend and Mexican cornbread.

Category: Flavor Fiesta
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