Enchilada Bites
4 cups crumbled cornbread
a batch of enchilada sauce
1 tsp salt
3 pounds ground beef
1 cup Monterey Jack, shredded
Combine cornbread, 1 cup of the enchilada sauce, and the salt. Add the ground beef and mix well. Shape into meatballs. Place in a shallow baking pan and bake uncovered at 350 for 22 minutes. Move meatballs into crockpot and cover with remaining sauce . If serving at home, move to serving bowl rather than crockpot. Sprinkle liberally with cheese after serving on the plate.
These can be made ahead of time and refrigerated. Just take 1/2 hour to reheat in the oven at 350 and preheat the crock as well.
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