| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Appetizers, Mexican |
30 |
Servings |
INGREDIENTS
| 2 |
c |
Crumbled cornbread |
| 10 |
oz |
Can mild enchilada sauce |
| 1 1/2 |
lb |
Ground beef or turkey |
| 8 |
oz |
Can tomato sauce |
| 1/2 |
c |
Shredded Monterey Jack |
INSTRUCTIONS
Combine cornbread crumbs and 1/2 cup of the enchilada sauce. Add ground
beef or turkey; mix well. Shape into 1 inch balls. Place in shallow
baking pan. Bake uncovered in 350 F oven for 18-20 minutes. Meanwhile, in
small saucepan, heat together tomato sauce and the remaining enchilada
sauce. Serve cooked meatballs in cause topped with cheese in crockpot on
low setting. Makes about 90 meatballs.
Posted to MM-Recipes Digest by "Tonya Stinson" <babyface49@hotmail.com> on
Aug 12, 1998
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties.”