Recipes

In a large bowl, combine the corn bread, 1/2 cup enchilada sauce and salt.

Crumble beef mixture; mix well.

Shape into 1-in. balls.

Place meatballs on a greased rack in a shallow baking pan.

Bake, uncovered, at 350° for 18-22 minutes or until meat is no longer pink; drain.

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.