Tamale Bites

Make these meatballs up ahead of time; chill and then bake as needed.

2 cups crumbled corn bread
1 (10 ounce) can mild enchilada sauce, divided use
1/2 teaspoon salt
1 1/2 pounds ground beef
1 (8 ounce) can tomato sauce
1/2 cup (2 ounces) shredded Monterey jack cheese

Heat oven to 350 degrees F.

Combine corn bread crumbs, 1/2 cup of the enchilada sauce, and the salt. Add ground beef; mix well. Shape into 1-inch balls. Place in shallow baking pan.

Bake, uncovered, for 18-20 minutes or until well done.

Meanwhile, in small saucepan, heat together tomato sauce and the remaining enchilada sauce.

Place cooked meatballs in chafing dish; pour sauce over and top with shredded cheese. Keep warm over low heat. Serve with wooden picks.

Makes 90.