Little Tamale Bites Oh Yeah |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 20 |
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Little tamale meatballs nestled in an enchilada sauce, served warm. May be made ahead of time, chilled, frozen, and baked as needed. Oh yeah!! :) Ingredients:
2 cups crumbled corn bread |
1-1/2 pounds lean ground beef |
1/2 teaspoon salt |
3/4 teaspoon cumin (or to taste) |
1/4 cup finely chopped onion |
1 clove minced garlic (can use garlic powder) |
1 10-ounce can mild enchilada sauce |
1 8-ounce can tomato sauce |
1/2 teaspoon chili powder (may obmit, or to taste) |
1 small can chopped chilies |
1/2 - 1 cup shredded monterey jack cheese |
cayenne pepper to taste, either in meat balls or sauce |
Directions:
1. In large bowl combine corn bread crumbs, 1/2 cup enchilada sauce, onion, garlic, cumin and salt
2. Add ground beef; mix well
3. Shape into 1-inch little meat balls
4. Place in shallow pan
5. Bake at 350 degrees, uncovered for about 20 minutes
6. Meanwhile in a small saucepan, heat tomato sauce, the remaining enchilda sauce, chili powder and chilies
7. Place meatballs in a chafing dish*, pour sauce over
8. Top with cheese
9. Keep warm over low heat
10. Serve with toothpicks
11. *May place in crockpot
12. This recipe makes approximately 90 little meatballs OR you may make larger meatballs and serve with warm corn tortillas
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