Recipe by Shelley Maurer
"These are a tasty change from the usual since they use cornbread crumbs instead of crackers or regular bread. They're always a hit at parties! A friend shared this recipe with me ages ago and I've tweaked it to come up with this."
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1 (10 ounce) can
enchilada sauce, divided
1 1/2 pounds
ground beef chuck
1 (10 ounce) can
shredded Mexican cheese blend, divided
Loved it. I have made it twice and served it to guests. I changed it slighlty because I like things really spicy. I used a whole package of Chipotly flavored tace seasoning in my cornbread and used only the HOT enclilada sauce (no tomato sauce). I also added onion. Betty QC, AZ
We had these as meatball sandwiches. They were very good. I think, next time, I will omit the tomato sauce and use all enchilada sauce...and HOT, because we like things spicy.
I used my own homemade cornbread and my own version of the Red Enchilada sauce, which is also from this site. I did add a couple spices (cumin, paprika, onion powder, garlic powder, oregano, coriander, pepper, chili powder) and I used all enchilada sauce. I did not add extra salt as there was enough to taste in the enchilada sauce. I used the amount called for in the recipe, cooked the meatballs until they were browned, then poured off the grease and then poured the enchilada sauce-cheese mixture over the top. I baked it for another ten minutes so I could soak up some of that sauce. We all liked this way more than I thought we would have, even my husband who balked at eating this for dinner. Super easy, even using my own homemade ingredients instead of shortcut foods. I'll make this again for sure. Really genius idea, Shelly!
These were excellent and a big hit at the superbowl party. I followed other reviews and added about a half packet of taco seasoning to the meat and a half of a diced onion sauteed. Baked in a 9x13 pan for the first 20 minutes to render off most the fat, than transfered them to a nice dish. Topped with homemade enchilada sauce (no tomato sauce) sprinkled with the cheese and put back in the oven for another 5 min. Served with toothpicks. Will definately make these again.
As suggested, I added some chopped onions. Although we enjoyed this and thought it was very good, my initial thought was that it reminded me of meatloaf... I missed the additional note of adding taco seasoning to the cornbread mix; so next time I'll do that, or skip the tomato sauce and increase the amount of enchilada sauce. Otherwise, I'll definitely be making this again.
Really yummy. I served this as a main meal over steamed white rice, just added more enchilada sauce. I also couldnt find cornmeal in our supermarket, so i used 1 cup of crushed up savory corn chips.
I used ground turkey vs ground beef. These were quite good and simple to make. A good spicey flavor, but not overly so. I sprinkled chopped onion over the meatballs when they were nearly done and then sprinkled with grated cheese. Served with guacamole and cole slaw. Will definitely make again.
Yum-yum! I made these as a meal also. Throw in a side of spanish rice and you're ready. Next time I make them I am planning to chop some onions finely to kick it up.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 253
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