Mexi-Meatball Bake

Serves: 6
Total Calories: 140


1 (5-ounce) jar pasteurized process cheese spread
1/4 cup milk
1 (10-ounce) can red enchilada sauce
1 (14 1/2-ounce) can yellow hominy, drained
2 tablespoons diced green chilies
2 cups corn chips, , coarsely crushed


In an oven-proof skillet, blend cheese spread with milk over low heat. Add enchilada sauce. Stir in frozen meatballs, hominy, and chilies. Bring to a boil, stirring occasionally. Sprinkle with corn chips and bake at 350° F. for 30-35 minutes.

Nutritional Facts:

Serves: 6
Total Calories: 140
Calories from Fat: 62

This Mexi-Meatball Bake recipe is from the Freezer Recipes Cookbook. Download this Cookbook today.

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