Saturday, July 22, 2017

Cheesy Enchilada Meatball Bake

Yum

Cheese ... Meatballs ... Enchilada Sauce ... all baked in a casserole. It's so easy to make and delicious to eat.

My husband, the non-Mexican or Tex Mex food person, loved this. It's not too spicy, so "everyone" friendly, but you could kick it up by adding more peppers if your family enjoys spicy.


I start with homemade Enchilada Sauce, but store-bought will do. I also use grass-fed ground beef from a local farm. To me it's a superior beef, with very little, if no, fat to drain off, and makes a better meatball.



RECIPE
Ingredients
1 pound grass-fed ground beef
1 tbls. DIY taco seasoning
1 farm fresh egg
1/3 cup bread crumbs
1/2 cup shredded cheddar cheese, or slightly more
1/2 cup shredded jack cheese, or slightly more
1 - 16 oz can red enchilada sauce
1-2 banana peppers (or other peppers) sliced thin
dried cilantro or oregano to dust over top

Method
Preheat oven to 350 degrees. In a large bowl, mix ground beef, seasoning, egg and bread crumbs until thoroughly combined. Shape into small 1-inch meatballs (you should get 15-20).

Spray a 9 x 9-inch baking dish with cooking spray and pour 1 cup enchilada sauce over bottom. Top sauce with prepared meatballs and pour remaining 1 cup enchilada sauce over meatballs. Sprinkle cheeses evenly over top, adding more cheese as needed.

Bake uncovered approx. 45 minutes or until meatballs are cooked through and cheese is melted. Sprinkle sliced peppers over top, sprinkle lightly with dried cilantro or oregano, and serve hot with your choice of side dishes.

Serves: 4

Cook's note - recipe is easily doubled, or cook once, eat twice by making 2 and freezing one.

Also seen on Meal Plan Monday

Enjoy,
Mary

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