2 cups crumbled corn bread
10 ounces enchilada sauce, divided
1/2 teaspoon salt
1 1/2 pounds lean ground beef
8 ounces tomato sauce
1/2 cup shredded Mexican cheese blend

Heat oven to 350°F. Grease 15x10 inch baking dish. Combine corn bread, 1/2 cup sauce and salt and mix well. Crumble beef over mixture and mix well. Shape into 1 inch balls. Place in prepared dish. Bake uncovered 18-22 minutes till no longer pink. Heat tomato sauce and remaining enchilada sauce. Drain meatballs and place in serving dish. Top with sauce and sprinkle with cheese.