Potluck
Enchilada Meatballs Recipe
This
is a twist on the ordinary potluck meatballs. It's easy, inexpensive and a hit
at any occasion.
Ingredients :
2
packages (8-1/2 ounces each) cornbread/muffin mix
2
envelopes reduced-sodium taco seasoning, divided
2
large eggs, lightly beaten
3
cans (10 ounces each) enchilada sauce, divided
2
pounds lean ground beef (90% lean)
1
jar (16 ounces) salsa
1
can (4 ounces) chopped green chiles
1
cup shredded Mexican cheese blend, divided
How
To Make Potluck Enchilada Meatballs :
Preheat
oven to 400°. Prepare and bake muffin mix according to package directions. Cool
completely and crumble; transfer to a large bowl. Add 1 envelope taco
seasoning, eggs, 1-1/2 cups enchilada sauce and meat; mix lightly but
thoroughly. Shape meat mixture into 1-1/2-in. balls; bake on greased racks in
15x10x1-in. baking pans lined with foil until lightly browned, 10-12 minutes.
Place
meatballs in a 5- or 6-qt. slow cooker. Combine remaining enchilada sauce,
salsa, chiles, 1/2 cup cheese and remaining envelope taco seasoning; pour over
meatballs. Sprinkle with remaining cheese. Cook, covered, on low until meatballs
are cooked through, about 3 hours.
Test
Kitchen tips :
Serve
enchilada meatballs with tortilla chip scoops to capture all the rich flavor.
The chips and meatballs together taste like mini tacos.
Set
these out on the buffet with traditional taco toppings, including shredded
lettuce, diced tomato and cheddar cheese.