Description
These Slow Cooker Enchilada Meatballs are a flavorful and easy-to-make dish perfect for any occasion. Tender meatballs are coated in rich enchilada sauce seasoned with taco spices, then slow-cooked to perfection and topped with melted cheddar cheese for a delicious Tex-Mex twist that’s great for family dinners or entertaining guests.
Ingredients
Scale
Meatballs
- 28 ounces Meatballs
Sauce and Seasoning
- 2 cans Enchilada sauce
- 1 packet Taco seasoning (approximately 3 tablespoons)
Topping
- 2 cups Shredded cheddar cheese
Instructions
- Add Meatballs: Place the 28 ounces of meatballs into the slow cooker, ensuring they are evenly distributed across the bottom.
- Combine Sauce and Seasoning: Pour the 2 cans of enchilada sauce over the meatballs. Sprinkle the 1 packet of taco seasoning evenly over the sauce. Stir gently to coat the meatballs completely with the sauce and seasoning mixture.
- Cook: Cover the slow cooker with its lid and cook on High for 2-3 hours or on Low for 4-6 hours, allowing the flavors to meld and the meatballs to heat through thoroughly.
- Add Cheese and Melt: About 5 minutes before serving, sprinkle 2 cups of shredded cheddar cheese over the top of the meatballs. Replace the lid to let the cheese melt evenly before serving.
Notes
- For best results, use fully cooked meatballs to reduce overall cooking time and ensure safety.
- You can substitute ground beef or turkey meatballs depending on your preference.
- If you prefer a spicier dish, add some chopped jalapeños or extra taco seasoning.
- Serve with rice, tortillas, or a fresh salad for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated in a microwave or oven.
