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Saturday, July 22, 2017

Cheesy Enchilada Meatball Bake

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.

What do you need to make Cheesey Enchilada Meatball Bake?
  • I start with homemade Enchilada Sauce, but of course you can use your favorite from the grocery store. 
  • I also like to use grass-fed ground beef from a local farm which is typically very lean, but an 80/20 blend, or any lean ground beef will work.
  • Taco seasoning
  • 1 egg
  • bread crumbs
  • shredded cheddar cheese
  • shredded pepper jack cheese
  • banana peppers
  • dried cilantro or oregano

1 pound grass-fed ground beef
1 tbsp. 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 pepper 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

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 flour tortillas, Pico de Gallo, and 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



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