This ENCHILADA MEATBALL CASSEROLE is a family favorite in our house! It satisfies that Mexican food craving that we seem to get regularly. Made with homemade enchilada sauce and loads of cheesy meatballs, this is a low Mexican recipe you’re going to love!
Today I’m bringing you two of my favorite things in one…Mexican food + meatballs!
It’s hard to go wrong when you’ve got Mexican flavors happening and, let’s be real, meatballs are basically the perfect food. They’re easy to make, they’re easy to pop in your mouth, they’re hearty and filling, and you can change up the flavors in a million different ways.
For more Mexican food, check out my low carb taco casserole and crockpot chicken fajitas.
For more meatballs, try my buffalo chicken meatballs and keto meatballs (with the easiest ever homemade BBQ sauce).
Okay, guys, get ready…these low carb enchilada meatballs are easy to make and totally going to become a staple in your house!
You’ll Need :
Meatballs:
1 lb ground beef
1 egg
1/4 cup grated cheddar cheese
2 Tbsp taco seasoning
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
Casserole:
Cooked meatballs
1 10 oz can red enchilada sauce, I use Las Palmas brand
3/4 cup shredded Mexican cheese
METHOD
Meatballs:
1) Preheat oven to 400.
2) Add all of the meatball ingredients into a large bowl and mix well until combined.
3) Shape into approximately 15 meatballs and place on a baking sheet lined with aluminum foil.
4) Bake for 25 minutes or until cooked through.
Casserole:
1) Preheat oven to 350.
2) Pour 1/4 cup enchilada sauce into bottom of small baking dish or cast iron skillet.
3) Place cooked meatballs into dish and top with remaining enchilada sauce. Top with shredded cheese.
4) Bake for 15 minutes or until cheese is melted and bubbly.