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| Prep Time | 1 hour |
| Cook Time | 3 hours |
| Servings |
meatballs
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Ingredients
- 17 oz. cornbread/muffin mix 2 8 1/2 oz packages
- 2 oz. taco seasoning mix 2 packages
- 2 eggs lightly beaten
- 30 oz. enchilada sauce divided
- 2 lb. ground beef 90% lean
- 1 oz. salsa
- 4 oz. chopped green chiles
- 1 C shredded Mexican cheese blend
Ingredients
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Instructions
- Preheat oven to 400F. Prepare and bake muffin mix according to package direction. Cool completely and crumble; transfer to a large bowl. Add 1 envelope (1 oz.) taco seasoning, eggs, 1 1/2 C enchilada sauce and meat; mix lightly but thoroughly. Shape meat mixture into 1 1/2" balls; bake on greased racks in 15" x 10" x 1" baking pans lined with foil until lightly browned, 10-12 minutes.
- Place meatballs in a 5-6 quart slow cooker. Combine remaining enchilada sauce, salsa, chiles, 1/2 C cheese and remaining envelop taco seasoning; pour over meatballs. Sprinkle with remaining cheese. Cook, covered, on low until meatballs are cooked through, about 3 hours.
Recipe Notes
I got this recipe from Stephanie at work. She brought them for a food day. They were amazing! So I got the recipe. I personally think it's a bit on the sweet side with the cornbread, so I think I'll try using spicy enchilada sauce to start with and see how it works out. Thanks, Stephanie!
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Nutrition Facts
Potluck Enchilada Meatballs
Amount Per Serving
Calories 61
Calories from Fat 18
% Daily Value*
Total Fat 2g
3%
Saturated Fat 1g
5%
Polyunsaturated Fat 0.02g
Monounsaturated Fat 0.1g
Cholesterol 16mg
5%
Sodium 257mg
11%
Potassium 2mg
0%
Total Carbohydrates 6g
2%
Dietary Fiber 0.2g
1%
Sugars 1g
Protein 4g
8%
Vitamin A
2%
Vitamin C
1%
Calcium
3%
Iron
3%
* Percent Daily Values are based on a 2000 calorie diet.