- 1 pound ground beef
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cans (10 ounces each) mild enchilada sauce
- 8 small corn tortillas (6-inch diameter)
- 3/4 cup (3 ounces) shredded jalapeño pepper cheese
- 1 tablespoon chopped fresh cilantro
- Dairy sour cream (optional)
- Heat oven to 350°F. In large nonstick skillet, brown ground beef, onion and garlic over medium heat 6 minutes or until outside surface of beef is no longer pink, breaking beef up into 1/2-inch crumbles. Pour off drippings. Season with salt and pepper. Stir in 1/2 cup enchilada sauce from one can. Set aside remaining sauce from that can.
- Pour second can enchilada sauce into shallow dish. Dip tortillas, one at a time, into sauce to coat both sides. Spoon beef mixture evenly down centers of each tortilla; roll up. Place seam-side down in 12- x 8-inch baking dish.
- Cover with aluminum foil. Bake in 350°F oven 15 minutes. Remove aluminum foil. Spoon reserved enchilada sauce over enchiladas; sprinkle with cheese. Continue baking, uncovered, 10 minutes or until cheese is melted. Sprinkle with cilantro. Serve with sour cream, if desired.
Preparation and Cooking Time
Makes 4 servings (serving size: 1/4 of recipe)
Choose from Tex-Mex, Swedish, Chinese, or Middle Eastern flavors
Basic Meatball Mixture
- 1 1/2 pounds ground meat or poultry, or any combination (ground beef, veal, pork, lamb, chicken or turkey)
- 1 medium onion, finely chopped
- 1/2 cup dry bread crumbs
- 1/4 cup milk
- 1/4 cup chopped fresh parsley
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- Preheat oven to 400°F. Coat a 9x13-inch baking sheet with non-stick spray or olive oil, or line pan with non-stick aluminum foil.
- In a mixing bowl, combine ground meat, onion, bread crumbs, milk, parsley, salt and pepper.
- Add the seasoning for the flavor of meatball you want.
- Form 48 meatballs from mixture and place on prepared baking sheet.
- Bake 15 minutes, or until meatballs reach 160°F (165°F if using ground poultry).
- If not serving immediately, keep warm in a 200°F oven or cool and refrigerate in shallow containers.
- Accompany the meatballs with dipping sauce listed for meatball variety.
- Tex-Mex Meatballs - Ground beef stands up to hearty flavors. Seasoning for meatball mixture: 1/3 cup chopped fresh cilantro plus 1 1/2 teaspoons chili powder and 1 teaspoon ground cumin. Dipping sauce: purchased chunky salsa or green tomatillo salsa.
- Swedish Meatballs - Ground turkey or chicken gives a delicate flavor. Seasoning for meatball mixture: 1 teaspoon ground allspice, 1 teaspoon sweet paprika and 1/4 teaspoon freshly grated nutmeg. Dipping sauce: 1 cup sour cream, 1/3 cup milk, 2 tablespoons (half of a 1-ounce packet) dry onion soup mix, 1 teaspoon Worcestershire sauce, 1 teaspoon dried dill weed. Mix together at least an hour before serving.
- Chinese Meatballs - Get best flavor by using some ground pork. Seasoning for meatball mixture: 1/4 cup chopped almonds, 2 tablespoons soy sauce, 1 teaspoon finely chopped garlic, 1/2 teaspoon dried hot red pepper flakes and 1 teaspoon ground ginger. Dipping sauce: purchased (10-ounce) jar sweet and sour sauce.
- Middle-Eastern Meatballs - Get best flavor by using ground lamb. Seasoning for meatball mixture: 1 teaspoon finely chopped garlic and 1 teaspoon ground cinnamon. Sprinkle formed meatballs with 2 tablespoons sesame seeds; press into meat. Dipping sauce: 1 cup plain whole-milk yogurt, 1 tablespoon olive oil, 1/4 cup chopped green onions, 2 tablespoons chopped fresh mint, 1 tablespoon fresh lemon juice, 1 teaspoon sugar.
- 1 pound ground beef
- 2 egg yolks
- 1/3 cup dry bread crumbs
- 1/3 cup grated Parmesan cheese
- 2 tablespoons chopped parsley
- 3/4 teaspoon garlic salt
- 1/2 teaspoon oregano
- 1/4 teaspoon pepper
- 2 tablespoons chopped stuffed olives
- 1/4 cup olive oil
Tangy Barbecue Sauce
- 1 1/4 cups packed brown sugar
- 1 cup ketchup
- 2 tablespoons Worcestershire sauce
- 2 tablespoons vinegar
- 1 cup strong coffee
- 1/2 cup finely chopped onion
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- Place ground beef, egg yolks, bread crumbs, Parmesan cheese, parsley, garlic salt, oregano, pepper and olives in bowl of electric stand mixer. Attach flat beater to mixer. Turn to low and mix for 1 minute.
- Form mixture into 30 (1-inch) balls and fry in olive oil until well browned. Drain on paper towels. Warm Tangy Barbecue Sauce and pour over meatballs. Serve warm from chafing dish.
- Tangy Barbecue Sauce (Makes 2 cups) - Combine all ingredients in a heavy saucepan. Mix well and cook over medium heat 10 minutes, stirring occasionally. Reduce heat and simmer 30 minutes. Cool sauce and store covered in refrigerator until needed.
Makes 30 meatballs
- 1 1/2 pounds lean ground beef
- 1 (1.25-ounce) package taco seasoning mix
- 1 (19-ounce) can ready-to-serve tomato soup
- 1 (16.3-ounce) can Pillsbury Grands! Refrigerated Buttermilk Biscuits
- 8 ounces (2 cups) shredded Cheddar cheese
- 2 cups shredded lettuce
- 2 tomatoes, chopped
- 1 cup thick and chunky salsa
- 1 (2.25-ounce) can sliced ripe olives, drained
- 1 (8-ounce) container sour cream
- 3 green onions, sliced, if desired
- Heat oven to 375°F. Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain. Add taco seasoning mix and soup; mix well. Bring to a boil. Reduce heat to low; simmer 3 minutes. Remove from heat.
- Separate dough into 8 biscuits. Cut each biscuit into 8 pieces. Add pieces to ground beef mixture; stir gently. Spoon mixture into ungreased 13x9-inch pan.
- Bake at 375°F. for 18 to 23 minutes or until sauce is bubbly and biscuits are golden brown. Remove from oven. Sprinkle with cheese. Return to oven; bake an additional 8 to 10 minutes or until cheese is bubbly.
- Cut pizza into 8 squares. Top each with lettuce, tomatoes, salsa, olives, sour cream and onions.
Source: Pillsbury Grands! Biscuits