Enchilada Meatball Sandwiches
Black Bean Salsa and Tortilla Chips
Ingredients
- 2 lb ground beef
- 1 cup panko breadcrumbs
- ½ cup minced onion
- 2 large eggs, lightly beaten
- 1 (1-oz) envelope less sodium taco seasoning mix
- 1 (29-oz) can red enchilada sauce
- 1 (6-count) pkg sub rolls, split and toasted
- 1 (8-oz) block Cheddar cheese, shredded
- 1 (8-oz) carton sour cream
- 1 (8-oz) container guacamole
Instructions
- Preheat oven to 350°F. Combine beef, breadcrumbs, onion, eggs, and taco seasoning. Shape into 2-inch balls, and place on a lightly greased wire rack on a rimmed baking sheet. Bake 20 minutes.
- Heat enchilada sauce in a large skillet over medium heat. Add meatballs, and simmer 15 minutes.
- Spoon meatballs and sauce into toasted rolls; top with cheese, sour cream, and guacamole.
Side Dish Ingredients
- 1 (15-oz) can black beans, rinsed and drained
- 1 cup refrigerated salsa
- 1 tsp salt free Southwest seasoning
- 1 (11-oz) pkg tortilla chips
Side Dish Instructions
- Combine beans, salsa, and seasoning. Serve salsa with chips.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
963
|
316
|
1279
|
| Fat (g) | 51 | 11 | 62 |
| Sat. Fat (g) | 21 | 1 | 22 |
| Protein (g) | 51 | 8 | 59 |
| Carb (g) | 76 | 51 | 127 |
| Fiber (g) | 12 | 7 | 19 |
| Sodium (mg) | 1988 | 467 | 2455 |
| T. Sugs (g) | 13 | 2 | 15 |
| A. Sugs (g) | 5 | 0 | 5 |
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