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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
- 1. 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.
- 2. 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.
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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