Enchilada Meatball Casserole
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Enchilada Meatball Bake

Ingredients

  • 3/4 pound ground chuck
  • 3/4 pound ground pork
  • 1 jalapeno minced & deseeded
  • 4 cloves garlic minced
  • 1/2 cup cilantro chopped (or add a little bit more!)
  • 1/4 cup green onions chopped
  • 1 tbsp taco seasoning
  • salt & pepper to taste
  • 28 oz can of enchilada sauce OR make your own - recipe to follow! divided
  • 2 cups shredded Monteray Jack cheese or a combo of monteray jack and cheddar

Homemade Enchilada Sauce

  • 1 tbsp olive oil
  • 1/2 cup minced onions
  • 3 cloves garlic minced
  • 3 8oz cans tomato sauce
  • 2 4oz cans diced green chiles
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • a few splashes of hot sauce to taste

Instructions

  • Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.
  • In a large bowl, combine the pork, beef, jalapeno, garlic, cilantro, green onions, taco seasoning, salt, pepper, & 1 heaping cup of the enchilada sauce. Combine til just mixed. Form into golf ball sized meatballs. Place on a parchment lined baking sheet. Bake for 30 minutes.

For the enchilada sauce

  • Heat the olive oil in a saucepan. Saute the onions until soft & translucent. Add the garlic & saute for 1 minute. Stir in the tomato sauce, green chiles, chili powder, cumin, & hot sauce (if using). Cook on medium/low heat for 10 minutes, stirring often.

For the Enchilada Meatball Bake

  • Layer half of the remaning enchilada sauce in the bottom of a 9x13 casserole dish followed by 1 cup of the cheese. Place the meatballs on top, in one layer. Cover the meatball with the rest of the enchilada sauce and cheese.
  • Bake at 400 degrees for 15-20 minutes, until the sauce is hot and bubbly and the cheese is melted.
  • Garnish with more chopped cilantro and/or green onions. Sliced black olives and/or jalapeno is good on top too.