Enchilada Appetizer Meatballs

Canned enchilada sauce and lots of melted cheese makes these appetizer meatballs a real winner.

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Ingredients:

• 6 hard taco shells
• 1 1/2 lb ground chuck
• 1 pkg Old El Paso original taco
• seasoning mix
• 1 4.5 oz can Old El Paso chopped green chiles, drained
• 2 large eggs
• 2 tablespoons milk
• 1 can Old El Paso mild enchilada
• sauce
• 1 1/2 cups shredded Mexican blend
• cheese

Method

Preheat oven to 350 degrees. Place taco shells in a large zip top bag and finely crush with a rolling pin. Place in a large bowl. Add ground chuck, taco seasoning, green chilies, eggs, and milk. Mix well with hands until all ingredients are combined. Shape into 1 1/2 inch meatballs. Place meatballs into a 9 x 13 sprayed baking dish. Bake uncovered for 25-30 minutes or until meat is no longer pink and drain grease. Cover with enchilada sauce and return to oven about 15 minutes, until sauce is warm. Remove from oven and top with cheese. Place in a serving dish.

Notes: I am always trying new appetizer ideas and my family liked this one. I made a double recipe and took to work in a crockpot. They all got eaten.

Number of servings: Makes 4 dozen meatballs

Submitted By: pamela.s
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