Cheesy Enchilada Meatball Casserole 🌶️🧀
A fusion of juicy meatballs, smoky enchilada sauce, and melted cheese—ready in 45 minutes!
Ingredients
For the Meatballs:
- 1 lb ground beef (or turkey/chicken)
- ¼ cup breadcrumbs (or crushed pork rinds for keto)
- 1 egg
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp salt
For the Casserole:
- 2 cups red enchilada sauce (homemade or 1 can)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 (4 oz) can diced green chiles
- ½ cup diced onions
- ¼ cup chopped cilantro (for garnish)
Optional Add-Ins:
- 1 cup black beans (drained)
- 1 cup corn kernels
- Sliced jalapeños (for heat)
Instructions
- Prep: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Make meatballs: Mix beef, breadcrumbs, egg, and spices. Roll into 1-inch balls.
- Brown meatballs: In a skillet over medium heat, sear meatballs for 2 mins per side (they’ll finish cooking in the oven).
- Layer casserole:
- Spread ½ cup enchilada sauce in the dish.
- Arrange meatballs on top.
- Pour remaining sauce over meatballs.
- Sprinkle green chiles, onions, and cheeses.
- Bake: Cover with foil, bake for 20 mins. Uncover, bake 10 more mins until bubbly.
- Garnish with cilantro. Serve with:
- Lime wedges 🍈
- Sour cream 🥄
- Warm tortillas 🌮
Why You’ll Love It
🔥 Meatballs soak up the enchilada sauce for max flavor.
🧀 Double cheese = gooey perfection.
⏱️ Easy shortcut: Use frozen meatballs!
Storage: Keeps for 3 days in the fridge or freeze for up to 1 month.
Dietary Swaps
- Keto: Skip breadcrumbs, use keto enchilada sauce.
- Vegetarian: Swap meatballs for plant-based crumbles or black bean balls.
Spice up your weeknight dinners! 🌶️
