I have never been a big fan of traditional beef enchiladas, and I don’t really care for red enchilada sauce. Amazingly, I gave this recipe a try a few months back after cleaning out my recipe box, and the whole family fell in love with it! There is just enough of the red sauce in the meatballs and drizzled on the top to give it a south of the border flair, but not enough to turn me away.
- 2 cups crumbled cornbread **
- 10 oz enchilada sauce, divided
- 1/2 tsp salt
- 1.5 lbs ground beef
- 10 oz tomato sauce
- 1 cup shredded Mexican cheese
In a large bowl, combine the cornbread, salt, half of the enchilada sauce, half the tomato sauce and half of the cheese. Crumble the beef into the mixture and blend well. Shape into 1″ balls and place in indicated foil pan. Top with remaining sauces and cheese. Bake at 350 degrees for 20 minutes. Garnish with sour cream, onions and lettuce if desired.
** I use Jiffy Cornbread mix. Bake according to package directions, cool and crumble.
Follow directions as above but instead of baking cover with foil and freeze. TO SERVE: Thaw. Bake at 350 degrees for 20 minutes. Garnish with sour cream, onions and lettuce if desired.
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