Ingredients:
2 cups cornbread, crumbled
1 (10 ounce) cans enchilada sauce, divided
1/2 teaspoon salt
1 1/2 lbs ground beef
1 (8 ounce) cans tomato sauce
1/2 cup shredded Mexican blend cheese
Directions:
In a large bowl, combine the corn bread, 1/2 cup enchilada sauce and salt.
Crumble beef over mixture; mix well.
Shape into 1-inch balls.
Place in a greased 15X10 inch baking pan.
Bake, uncovered at 350 for 18-22 minutes or until meat is no longer pink.
Meanwhile, in a small saucepan, heat tomato sauce and remaining enchilada sauce.
Drain meatballs; place in a serving dish.
Top with sauce and sprinkle with cheese.
Serve with toothpicks.
Servings: 8
Time preparation: 20 min.
Time total: 40 min.