Enchila-ti-da meatballs

Recipe Rating:
 1 Rating
Serves: 6 - 8
Prep Time:
Cook Time:


11/2 lb ground chuck
1/2 c chopped onions
1 can(s) 10 oz. hot enchilada sauce
2 c crumbled cornbread (not sweet)
1 can(s) 10 oz. tomato sauce
1 1/2 c mexican blend shredded cheese
1/2 tsp salt
1/2 pkg taco seasoning mix

The Cook

Lorah Hodges Recipe
Well Seasoned
Corpus Christi, TX (pop. 305,215)
Member Since Aug 2012
Lorah's notes for this recipe:
Great for an appetizer, or serve with some spanish rice and pinto beans for a meal.
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Preheat oven to 375 degrees
In 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.
Bake 20 min. or until cooked through
While those are cooking, heat in a small saucepan the rest of the enchilada sauce with the tomato sauce. Heat through.
When 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.


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user Millie Johnson BISCUITMAKR - Aug 7, 2012
Love mexican! Thank you for sharing...I am Pinching for sure!
user Millie Johnson BISCUITMAKR - Aug 7, 2012
I lived in Corpus Christi for about a year when I was a kid. Small world :)
user Bobby Webb Bobdoescooking - Dec 15, 2013
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