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- Combine bread, 1/2 c. sauce, salt and add in beef; mix well. Shape into 1" balls. Place in pan. Bake, uncovered at 350 degrees for 18 to 20 min; drain. Heat tomato sauce (1 - 8 ounce. can) and remaining enchilada sauce. Place cooked meat in fondue pot with sauce. Add in 1/2 shredded Monterey Jack cheese. Keep hot over low. Serve with toothpicks. 90 appetizers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 227g | |
| Recipe makes 6 servings | |
| Calories 339 | |
| Calories from Fat 168 | 50% |
| Total Fat 18.6g | 23% |
| Saturated Fat 6.17g | 25% |
| Trans Fat 0.73g | |
| Cholesterol 74mg | 25% |
| Sodium 633mg | 26% |
| Potassium 489mg | 14% |
| Total Carbs 16.54g | 4% |
| Dietary Fiber 2.4g | 8% |
| Sugars 3.85g | 3% |
| Protein 24.96g | 40% |
