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Potluck Enchilada Meatballs

This is a twist on the ordinary potluck meatballs. It's easy, inexpensive and a hit at any occasion. —Terina, Lewis, Decatur, Illinois
  • Total Time
    Prep: 1 hour + cooling Cook: 3 hours
  • Makes
    6 dozen

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

Directions

  • 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.
  • Nutrition Facts
    1 meatball: 68 calories, 3g fat (1g saturated fat), 20mg cholesterol, 227mg sodium, 7g carbohydrate (2g sugars, 0 fiber), 4g protein.

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    Reviews

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    • Carol
      May 5, 2019

      Brought them to a Cinco de Mayo party and everyone loved them!!!!