This omelet with feta cheese is excellent. Everyone who has tried it has fallen in love with it; they never imagined it would be this good. The pan must be thoroughly oiled to prevent the sides from sticking and making rolling the food impossible.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
Ingredients
- 2 cups crumbled cornbread
- 1 (10 ounce) can enchilada sauce, divided
- 1 cup shredded Mexican cheese blend, divided
- ½ teaspoon salt
- 1 ½ pounds ground beef chuck
- 1 (10 ounce) can tomato sauce
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, combine cornbread, half of the enchilada sauce, half of the cheese, and salt. Crumble beef into mixture, and blend well using your hands. Shape meat into 1-inch balls, and place on a 10×15-inch jellyroll pan or any cookie sheet with sides to catch the grease.
- Bake for 18 to 22 minutes in the preheated oven until meat is cooked through.
- While meatballs are cooking, warm tomato sauce and remaining enchilada sauce in a saucepan. Remove meatballs from pan using a slotted spoon, and place on a serving dish. Pour heated sauce over them, and sprinkle cheese on top. Provide toothpicks for serving.
- For the cornbread, I use a box of ready-mix cornbread and add two tablespoons of taco seasoning to the other ingredients. Bake according to package directions. Allow to cool and then crumble.
Nutrition Facts
| Calories | 398 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 100 mg |
| Dietary Fiber | 2 g |
| Protein | 21 g |
| Saturated Fat | 14 g |
| Sodium | 812 mg |
| Sugars | 3 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
Used 1/2 box of Jiffy cornbread muffins. Buy 2 boxes next time to have muffins to serve. Straight enchilada sauce tasted better than tomoato/enchilada sauce mix. Used 2lb. ground chicken (mixed–not white meat)–was perfect. Used Taco Seasoning as suggested in recipie. Used same taco seasoning to season brown rice.
It is a good idea but the flavor is to bland. I even spiced it up like everyone else suggested. I won’t make it again.
Delicious and very easy to make! I added montreal steak seasoning, garlic powder and shredded onion to the meat. Next time I will use 1/2 gr beef and 1/2 gr sausage. I like the enchilada sauce without the tomato sauce so I eliminate that. I made mine larger than 1″. For the record, one jiffy Mix box of Cornbread makes 2 cups crumbled!! Wonderful served as main course with side of rice or mashed potatoes and a veggie. Also great in a bowl with seasoned rice, mexican blend shredded cheese and sour cream! Could even have some refried beans in this enchilada meatball bowl!!
Great recipe! I added chopped onions, what is meatballs without onions! I served over white rice and added Taco Seasonings. Next time not going to use tomato sauce but rather more red enchilada sauce instead. And serve with jalapenos for a kick. Thanks for the recipe! Will make again and again.
I was intrigued by this recipe and since I had leftover cornbread in the freezer I decided to try it. I made 1-1/2″ meatballs since we were going to have these as a main dish. I served them over rice made with beef bouillon. I was afraid as written the sauce would taste too much like tomato sauce and when I spied a little packet of taco sauce in the cabinet, I threw that in too. Overall we really liked this a lot. I’m thinking that they will make a good meatball sandwich, with some of the sauce, lettuce, tomato, and maybe some sour cream. This makes a lot for 2 people, so there is plenty to freeze for another time.
I liked the idea but made some changes. I bloomed my spices in a skillet (cayenne, red pepper flake, paprika, cumin, coriander, Garlic and onion powder) then added 1/2 diced onion, 1/2 diced bell pepper, I stalk celery, and 3 corn tortillas (diced). Sautéed these in a little vegetable oil until onion was translucent then added salt and pepper and 1/3 c rotel. Added 1 clove garlic at the end and removed from heat. Once it cooled I mixed it into the ground beef and added cilantro. Formed it into meatballs and retuned them to the skillet. Added more rotel and enchilada sauce around the meatballs and baked for 15 min. Spooned the sauce over the meatballs and baked for another 5 min. Delicious!
I changed it up a little and used a combo beef and pork. I may have used to much enchilada sauce when combining everything cause it was real runny. So I added more corn bread. I just could not get any consistency in the firmness of the MBs. What I took away from this is I probably should of stuck to just beef and use less enchilada sauce in the mix. The cornbread did not seem to help the taste that much. Will not make again.
It tasted amazing! We omitted the tomato sauce and used green chili sauce instead. It was hearty and so tasty! We also added sour cream as we really like the flavors combined.
Great recipe, super easy and delicious. I now make it with ground pork and green enchilada sauce which we like even more then the original recipe.
I wasn’t clear in my previous review. 1 used 20 oz homemade enchilada sauce and 1 can Rotel so there would be sufficient sauce to serve over rice. Leftovers are better but meatballs too soft.
This just didn’t cut it. I made this for a gathering of friends because where else can you experiment new recipes? IF I make these again, I’ll use a honey BBQ sauce.
I added more taco seasoning , and would reccomend pan frying or deep frying the meatballs. Other than that this recipe will be added to my regular rotation
I liked this because it was simple and tasty. But the next time I make it I will definitely spice it up and add more sauce. I would add onion and garlic, as well as some taco seasoning to this. Also, it needed more sauce. I would double the enchilada and tomato sauces. Otherwise, great idea.
I liked this because it was simple and tasty. But the next time I make it I will definitely spice it up and add more sauce. I would add onion and garlic, as well as some taco seasoning to this. Also, it needed more sauce. I would double the enchilada and tomato sauces. Otherwise, great idea.
I really enjoyed this recipe. unique and taste great!
My wife made this last Saturday and it was very good. Our only complaint was you couldn’t taste the Enchilada sauce. My wife said next time we have it, she plans on changing the amount between the enchilada and tomato sauce. We also used ground turkey instead of beef.
I loved using cornbread as a filler. Also, I’ve never had enchilada flavoring with meatballs so this was an enjoyable change. Instead of a half teaspoon of salt, I did a quarter teaspoon of salt and a quarter teaspoon of ground chipotle chile pepper. I also put a dash of the chile pepper in the pour-over sauce. Added just a bit of kick. The only possible downside is these cooled quickly. Just something to keep in mind when serving. I’d make these again and maybe jazz up the sauce a bit more.
I goofed & had 3 cups of crumbled cornbread so I upped the meat to 2 pounds. I baked some as the recipe stated, but tried some in my air fryer. Baking was absolutely the way to go for us. The air fryer seemed to cook some of the flavor out I it as well as made it dry. Still both were pretty good. Our family will definitely add this to the menu!
Very Good! And a nice twist on the usual flavors for meatballs. I added the taco seasoning mix to the mixture and I feel that made the difference in making it even better. I will most certainly make it again.
I didn’t make any changes and I probably won’t make it again. It makes a lot – I made it for a potluck and about half was eaten. It received good comments, but I had so much left over that my husband and I got tired of it. I realize I could halve it, but the cornbread makes it kind of sweet and I prefer savory. I would consider making it again for a large crowd if I didn’t have to bring home the leftovers. 🙂
I thought these were way to sweet. Tasted more like a meatball for a pasta dish, then a Mexican dish