Description
These Slow Cooker Enchilada Meatballs are a flavorful and easy-to-make dish featuring meatballs simmered in rich enchilada sauce seasoned with taco spices, topped with melted cheddar cheese. Perfect for a hands-off meal that combines Mexican-inspired flavors with comforting slow-cooked convenience.
Ingredients
Scale
Meatballs
- 28 ounces Meatballs
Sauces and Seasoning
- 2 cans Enchilada sauce
- 1 packet Taco seasoning (approximately 3 tablespoons)
Toppings
- 2 cups Shredded cheddar cheese
Instructions
- Prepare the meatballs: Add the meatballs to the slow cooker, ensuring they are in an even layer to cook uniformly.
- Add sauce and seasoning: Pour the enchilada sauce over the meatballs, then sprinkle the taco seasoning on top. Stir gently so that all the meatballs are coated evenly with the sauce and seasoning.
- Cook the meatballs: Cover the slow cooker with its lid and cook on High for 2-3 hours or on Low for 4-6 hours, allowing the meatballs to absorb the enchilada sauce flavors as they cook.
- Add cheese and melt: About 5 minutes before serving, sprinkle the shredded cheddar cheese evenly over the meatballs. Replace the lid and let the cheese melt completely before serving.
Notes
- You can substitute the meatballs with homemade or frozen varieties depending on preference.
- For a spicier kick, add chopped jalapeños or a dash of hot sauce to the enchilada sauce before cooking.
- If you prefer a thicker sauce, remove the lid in the last 30 minutes to allow some liquid to evaporate.
- This dish pairs well with rice, tortillas, or a fresh green salad for a complete meal.
- Use low-fat cheese or reduced-sodium enchilada sauce to make the recipe healthier.
