Mexican Meatball Bake
3 beaten eggs
3/4 cup milk
3 cups soft bread crumbs
1/2 cup finely chopped onion
2 teaspoons salt
3 pounds ground beef
1 5 ounce jar cheese spread
1/4 cup milk
1 10 ounce can Old El Paso Mild
Enchilada Sauce
1 20 ounce can yellow hominy drained
2 tablespoons Old El Paso Chopped
Green Chilles
2 cups coarsely crushed Old El Paso
Taco or Tostada Shells
To prepare meatballs: In large mixing bowl, combine beaten eggs, the 3/4
cup milk, the bread crumbs, chopped onion and salt; add meat and mix well.
Shape meat mixture into 6 dozen 1 inch balls. Place half the meatballs in
15 x 10 x 1 inch balls. Bake om 375 degrees oven for 25-30 minutes. Remove
from pan and cool; repeat with remaing meatballs. Place cooled meatballs on
baking sheet: Freeze firm. Using 24 meatballs per package, wrap meat balls
in moisture vaporproof material. Seal, lable, and then freeze. Makes 6
dozen.
For casseroal: In oven going skillet, blend cheese spread with the
remaining 1/4 cup milk over low heat; stir in enchilada sauce. Add 24
frozen meatballs, hominy and chilles. Bring to boiling; stir occasionally.
Sprinkle with crushed taco shells. Bake in 350 degrees oven for 30-35
minutes. Makes 4-6 servings.
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