Enchilada Meatball Casserole is a simple and delicious way to change up your basic meatballs.
Last week I shared a recipe for Mexican meatballs. They are one of my favorite ways to make meatballs. They are also one of my favorite things to keep in the freezer for busy days.
I love that I can serve those meatballs in so many ways. They work as is served with Mexican rice and refried beans. They work used in burritos or quesadilla, but today’s recipe for enchilada meatball casserole might be my favorite way to use them.
I like to serve them as is with rice and beans the first night and then serve them as this enchilada meatball casserole the second night. This makes for an easy cook once serve twice type of meal. Yes, I am still cooking the second night, but the majority of the work is done the first day.
This recipe also makes a great way to use freezer meatballs because I almost always have the ingredients to make this on hand.
Simple and delicious way to change up meatballs.
Preheat oven to 350 degrees.
In a bowl combine enchilada sauce and tomato sauce. Spread about 1 cup of sauce into the bottom of a 9x13 pan.
Place meatballs on top of sauce. Pour remaining sauce over meatballs.
Sprinkle with grated cheese.
Bake for 20-25 minutes or until heated through and cheese is melted.
If you are gluten free be sure to use gluten free enchilada sauce.