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
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.