Lorah's StoryGreat for an appetizer, or serve with some spanish rice and pinto beans for a meal.
10 oz. hot enchilada sauce
crumbled cornbread (not sweet)
10 oz. tomato sauce
1 1/2 c
mexican blend shredded cheese
taco seasoning mix
1Preheat oven to 375 degrees
2In a large ball, combine to crumbled cornbread, half of the enchilada sauce, half of the cheese and salt. Crumble the beef into the mixture and mix well with your hands. Shape mixture in to 1 inch balls and place on a cookie sheet or pan with side to catch grease.
3Bake 20 min. or until cooked through
4While those are cooking, heat in a small saucepan the rest of the enchilada sauce with the tomato sauce. Heat through.
5When meatballs are done, transfer them to a serving dish and pour the heated sauce over them. I top with the remaining cheese and serve with toothpicks.