Enchilada Meatball Casserole

Yum-yum! I made these as a meal also. Throw in a side of spanish rice and you’re ready. Next time I make them I am planning to chop some onions finely to kick it up.

We’re so used to thinking that meatballs are exclusively Italian, which is silly, because tons of cultures have their own twists on making meatballs. (Though we’ll always love meatballs in a homemade Italian sauce!)

Here though, we used classic Mexican flavors as our inspiration and came up with a sort of enchilada meatball casserole. This meal is super easy to throw together – literally, you just mix your ingredient together and put it all in the oven – and then you’re left with an incredibly flavorful, well-rounded meal that’s perfect for bringing the family together on busy nights.

These were excellent and a big hit at the superbowl party. I followed other reviews and added about a half packet of taco seasoning to the meat and a half of a diced onion sauteed.

Baked in a 9×13 pan for the first 20 minutes to render off most the fat, than transfered them to a nice dish. Topped with homemade enchilada sauce (no tomato sauce) sprinkled with the cheese and put back in the oven for another 5 min. Served with toothpicks. Will definately make these again.

We’ll start by saying this: while you’re absolutely more than welcome to make your meatballs from scratch – yummm – we used a big bag from the frozen section, since we just did not have the time to make them ourselves.

We loved the end result, with meatballs that were perfectly sauced up and not at all dried out…if it’s a shortcut that will shave hours off your prep time and give you the same delicious results?? Go for store-bought here, you won’t regret it.


These are a tasty change from the usual since they use cornbread crumbs instead of crackers or regular bread. They’re always a hit at parties! A friend shared this recipe with me ages ago and I’ve tweaked it to come up with this.



2 cups cooked white rice
1 (15 oz.) can black beans, rinsed and drained

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