Jo Cooks · by Joanna Cismaru★ 4.8 (55)
Enchilada Meatball Bake
NUTRITION · PER SERVING65M COOK
CAL 30%·PRO 60%
CARBS 27G18% OF CAL
6G FIBER15G OTHER6G TOTAL SUGAR
FAT 43G64% OF CAL
16G SAT27G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pork and beef meatballs baked in enchilada sauce with cheese and topped with fresh garnishes like avocado and cilantro. This is a hearty Mexican-inspired casserole.
mainmexicancasseroleporkbeef🥧 baking dish🍪 sheet pan🍳 skillet🔥 oven
View the full recipe on Jo Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- ¾ pound ground pork
- ¾ pound ground beef
- 10 ounce enchilada sauce ((10 oz can))
- 1 jalapeno (chopped)
- 2 cloves garlic (minced)
- ½ cup cilantro (fresh, chopped)
- 1 tablespoon oregano (fresh, chopped (dried oregano can be used as well))
- 5 green onions (chopped)
- 1 cup breadcrumbs ((I used Panko))
- salt and pepper to taste
- 1½ cups Monterey Jack cheese (shredded)
- cilantro
- green onions
- jalapenos
- tomatoes
- avocados
- salsa
- sour cream
At a glance
PER SERVING · TIME 65M
CAL 30%·PRO 60%
CARBS 27G18% OF CAL
6G FIBER15G OTHER6G TOTAL SUGAR
FAT 43G64% OF CAL
16G SAT27G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 50m
- Sodium
- 987mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 979mg
- Calcium
- 288mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 987MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.