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Enchilada Meatballs - Dump and Go Dinner

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Enchilada Meatballs - Dump and Go Dinner

Lisa
The Cook
6 Servings
6 Ingredients
19 Comments

A little South of the Border twist to your regular meatballs! Topped with enchilada sauce and cheese, these are sure to please the entire family!

6 Servings
6 Ingredients
19 Comments

Ingredients

  • 2 cups cook and crumble Cornbread Mix
  • ½ teaspoons Salt
  • 10 fluid ounces Red Enchilada Sauce
  • 10 ounces Tomato Sauce
  • 1 cup Mexican Cheese, Shredded
  • 1 ½ pounds Ground Beef

Containers

  • 2 8x8 Baking Pans

Supplies

  • Labels
  • Foils

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large bowl, combine the cornbread, salt, half of the enchilada sauce, half the tomato sauce and half of the cheese.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large bowl, combine the cornbread, salt, half of the enchilada sauce, half the tomato sauce and half of the cheese.
  2. Crumble the beef into the mixture and blend well.
  3. Shape into 1″ balls and divide among indicated number of pans.
  4. Top with remaining sauces and cheese.
  5. Bake at 350 degrees for 20 minutes.

Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
about 4 meatballs
Amount Per Serving
Calories
476
Total Fat
23g
Saturated Fat
9g
Trans Fat
1g
Cholesterol
91mg
Sodium
1311mg
Total Carbohydrates
36g
Fiber
2g
Sugar
13g
Protein
31g
WW Freestyle
15

19 Comments

Join the discussion
  1. Very creative recipe. Looks and sounds great. I think I might try it this week. Thanks for sharing and I buzzed ya.

  2. I tried it tonight — had all the ingredients on hand. I loved it. My kids (13 and 7) liked it too, and my husband thought it was okay. I also made a double batch and put the other in the freezer. Think I’ll take it to a new mom next week!

  3. Planning to make these tonight. I want to make sure I understand.. the beef (or turkey in our case) is cooked prior to putting it in the meatballs?

  4. Do you think that you could substitute crushed tortilla/corn chips (not fritos–nacho-type chips) for the cornbread?

  5. I just wanted to say “Thank You” for this recipe I made it times 5 for a ladies night at our church and all 168 meatballs were gone! They even wanted the recipe.

  6. Ah, this sounds good. Good to hear people are having success with it–this is another reason for me to sneak cheese into the diet.

  7. This seems like a really dumb question but what is “cook and crumble cornbread mix”? I googled it and came up with nothing. Does that mean cook it and then crumble into recipe?