Ingredients
Meatballs
- 28 ounces frozen meatballs
Sauce & Seasoning
- 20 ounces enchilada sauce
- 1 packet taco seasoning (about 3 tablespoons)
Topping
- 2 cups shredded cheddar cheese
Instructions
- Prepare the slow cooker: Place the frozen meatballs directly into the slow cooker in an even layer.
- Add sauce and seasoning: Pour the enchilada sauce over the meatballs, then sprinkle the taco seasoning on top. Stir gently to coat all the meatballs evenly with the sauce and seasoning.
- Cook the meatballs: Cover the slow cooker with the lid and set to cook on High for 2-3 hours or on Low for 4-6 hours, until heated through and flavors have melded.
- Add cheese topping: About 5 minutes before serving, sprinkle the shredded cheddar cheese over the meatballs. Replace the lid and allow the cheese to melt fully before serving.
Notes
- Use frozen meatballs to save prep time.
- You can adjust the taco seasoning amount to taste depending on spice preference.
- Serve these meatballs with rice, tortillas, or a fresh salad for a complete meal.
- Leftovers can be refrigerated and reheated in the microwave or oven.
- For a lower fat option, use lean turkey or chicken meatballs and reduced-fat cheese.
- Prep Time: 5 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
