<p>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!</p>
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Ingredients
- 2 cups cook and crumble Cornbread Mix
- 1/2 teaspoons Salt
- 10 fluid ounces Red Enchilada Sauce
- 10 ounces Tomato Sauce
- 1 cup Mexican Cheese, Shredded
- 1 1/2 pounds Ground Beef
Freezer Containers
Supplies
Nutritional Information
- 1 serving = about 4 meatballs
- 476 Calories
- 23g Total Fat
- 9g Sat Fat
- 1g Trans Fat
- 91mg Cholesterol
- 1311mg Sodium
- 36g Total Carb
- 2g Fiber
- 13g Total Sugars (Includes 0g Added Sugars)
- 31g Protein
- 15 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- 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 divide among indicated number of pans.
- Top with remaining sauces and cheese.
- Bake at 350 degrees for 20 minutes.
Freeze For Later Cooking Directions
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?
- 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 divide among indicated number of pans.
- Top with remaining sauces and cheese.
- Cover with foil, label and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Bake at 350 for 20 minutes.