Description
Delicious Slow Cooker Enchilada Meatballs simmered in flavorful enchilada sauce and taco seasoning, topped with melted cheddar cheese. A perfect party appetizer or easy dinner that combines classic Mexican flavors with the convenience of a slow cooker.
Ingredients
Scale
Main Ingredients
- 28 ounces frozen meatballs
- 2 cans (approximately 28 ounces each) enchilada sauce
- 1 packet taco seasoning (approximately 3 tablespoons)
- 2 cups shredded cheddar cheese
Instructions
- Prepare the meatballs: Add the frozen meatballs to the slow cooker, spreading them out evenly for consistent cooking.
- Add sauce and seasoning: Pour the cans of enchilada sauce over the meatballs, then sprinkle the taco seasoning evenly on top. Stir gently to coat all the meatballs with the sauce and seasoning mixture.
- Cook the meatballs: Cover the slow cooker with its lid and cook on high heat for 2-3 hours, or on low heat for 4-6 hours, until the meatballs are heated through and infused with the sauce flavors.
- Add cheese topping: In the last 5 minutes of cooking, sprinkle the shredded cheddar cheese evenly over the top. Replace the lid to allow the cheese to melt thoroughly before serving.
Notes
- For best results, use fully cooked frozen meatballs to ensure even heating without overcooking.
- You can substitute cheddar cheese with Monterey Jack or a Mexican cheese blend for a different flavor.
- Serve with tortillas or over rice for a complete meal.
- Leftovers can be refrigerated up to 3 days and reheated gently in a microwave or slow cooker.
