Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Tomato | 1 medium (123g) | 22 |
| Salt | 1 tsp (6g) | 0 |
| Enchilada | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups crumbled corn bread
- 1 can (10 ounces) enchilada sauce, divided
- 1/2 teaspoon salt
- 1-1/2 pounds ground beef
- 1 can (8 ounces) tomato sauce
- 1/2 cup shredded Mexican cheese blend
Directions
In a large bowl, combine the corn bread, 1/2 cup enchilada sauce and salt. Crumble beef over mixture; mix well.
Shape into 1-in. balls.
Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350° for 18-22 minutes or until meat is no longer pink.
Meanwhile, in a small saucepan, heat tomato sauce and remaining enchilada sauce.
Drain meatballs; place in a serving dish. Top with sauce and sprinkle with cheese.
Serve with toothpicks. Yield: about 4-1/2 dozen.