Enchilada Meatball Casserole Recipes

ENCHILADA MEATBALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the cornbread, half of the enchilada sauce, half of the cheese, and the salt. Crumble the beef into the mixture, and blend well using your hands. Shape meat into 1 inch balls, and place on a 10x15 inch jellyroll pan, or any cookie sheet with sides to catch the grease.
• Bake for 18 to 22 minutes in the preheated oven, until the meat is cooked through.
• While the meatballs are cooking, warm the tomato sauce and remaining enchilada sauce in a saucepan. Remove the meatballs from the pan using a slotted spoon, and place in a serving dish. Pour the heated sauce over them, and sprinkle the rest of the cheese on top. Provide toothpicks for serving.

ENCHILADA MEATBALL CASSEROLE

Steps:

• 1. Cook rice as directed. I like using the Spanish rice or yellow rice but white rice will work too
• 2. Mix meatballs . Rice. Enchilada sauce. Drained beans and 1 cup or cheese. If adding corn do it now. Pour into 9x 13 inch pan . Cover with foil and bake 350° for 30 minites
• 3. Remove foil and spread remaining cup of cheese on top. Return to oven for 5-10 minutes or until cheese has melted.
• 4. Let rest for 10 minutes and serve. You can top with a dollop of sour cream. Green chilies . Jalapenos or green onions. This freezes well!