3 lbs. ground chuck
3 pkgs. Lawry's Taco Seasoning mix
2 lg. onions, minced
1 lg. bell pepper, minced
1 can Ro-tel tomatoes and green chilies
1 (8 oz.) can tomato sauce
3 tbsp. (approximately) chili powder
1 1/2-2 tsp. ground comino
Salt, pepper and red pepper to taste

Mix all ingredients THOROUGHLY! Shape into 1 1/2 inch balls and DEEP FRY 2 minutes top heat, OR arrange in shallow pans and bake uncovered for 30 minutes at 350 degrees. DRAIN GREASE FROM MEATBALLS. Pour over all 2 cans enchilada sauce and continue baking for 20 minutes. Makes 200. May be frozen for later use. Muy bien, baby!