Lorah Hodges Recipe

Enchila-ti-da meatballs

By Lorah Hodges lhodges1

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

Lorah's Story

Great for an appetizer, or serve with some spanish rice and pinto beans for a meal.


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
1/2 pkg
taco seasoning mix

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Appetizers, Meat Appetizers
Regional Style: Mexican
Other Tag: Quick & Easy
Hashtags: #Meatballs, #enchiladas