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| Ingredients: |
2 cups crumbled cornbread
1 can (10 oz) enchilada sauce, divided
1/2 tsp. salt |
1-1/2 lb. ground beef
1 can (8 oz) tomato sauce
1/2 cup shredded Mexican cheese blend |
| Cooking
Instructions: |
In a large bowl, combine the cornbread, 1/2 cup enchila sauce and salt. Crumble beef over mixture; mix well. Shape into 1-inch balls. Place in a greased 15"x12" baking pan. Bake, uncovered, at 350 degrees for 18-22 minutes or until meat is no longer pink.
Meanwhile, in a small saucepan, heat tomato sauce and remaining enchilada sauce. ( I microwave) Drain meatballs, place in a serving dish. Top with sauce and sprinkle with cheese. Serve with toothpicks if usuing as an appetizer. |
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