Enchilada Meatball Bake

You can not find a simpler weeknight meal that will be a HIT for your family!! Enchilada meatballs can be served in many ways. Traditionally enchiladas are served with corn tortillas. But why be traditional??

Different options could include serving in a bowl of rice and beans, layered with your favorite southwest toppers. Nachos, ya why not? You can cut the meatballs smaller and load them on a bed of crispy tortillas. My favorite way is on a sweet potato. Who doesn’t love a good oh stuffed potato?

Have Fun and play with your food!!

Ingredients:

• 1 pound ground beef and ground pork (total 2 pounds)

• 1 small can of diced chiles

• 1 egg

• 1/2 cup bread crumbs, use free optional

• 2 tbsp taco seasoning

• 1 tbsp salt

• 1/4 cup taco sauce

• 1 jar of Siete enchilada sauce

• shredded lettuce

• tomato

• avocado

• sour cream/greek yogurt

Putting Together:

First: Mixing the meatball: put the first 7 ingredients into a mixing bowl. No standing mixer? Use your good ole hands!!

Secondly: Make your meatballs in any size you wish. I like mine on the bigger size. This recipe makes around 16-20 good size balls.

Be sure to get the oven pre-heated to 350

Line up the meatballs in a 9x13 pan, it's okay if they touch. Then simply pour the sauce over the meatballs

Next: place in the oven for 20 minutes then pull out and top with cheese. Place back in for another 10ish minutes.

Finally: Once done, time for toppings. Again a play with this to your liking.

A simple traditional vessel to serve is corn tortillas!!