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         Title: Potluck Enchilada Meatballs   
    Categories: Breads, Beef, Chilies, Salsa, Cheese   
         Yield: 48 servings   
       
        17 oz (2 boxes) cornbread/muffin   
              - mix   
         2 oz (2 env) taco seasoning;   
              - divided   
         2 lg Eggs; lightly beaten   
        30 oz (3 cans) enchilada sauce;   
              - divided   
         2 lb Ground round   
        16 oz Jar salsa   
         4 oz Can chopped green chilies   
         1 c  Shredded Mexican cheese   
              - blend; divided   
       
     Set oven @ 400ºF/205ºC. Prepare and bake muffin mix   
     according to package directions. Cool completely and   
     crumble; transfer to a large bowl. Add 1 envelope taco   
     seasoning, eggs, 1-1/2 cups enchilada sauce and meat;   
     mix lightly but thoroughly. Shape meat mixture into   
     1-1/2-in. balls; bake on greased racks in 15x10x1-in.   
     baking pans lined with foil until lightly browned, 10-12   
     minutes.   
        
     Place meatballs in a 5- or 6-qt. slow cooker. Combine   
     remaining enchilada sauce, salsa, chiles, 1/2 cup cheese   
     and remaining envelope taco seasoning; pour over   
     meatballs. Sprinkle with remaining cheese. Cook,   
     covered, on low until meatballs are cooked through,   
     about 3 hours.   
        
     Terina, Lewis, Decatur, Illinois   
        
     Makes: 4 dozen   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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