Taco spiced meatballs are slow cooked in an easy enchilada sauce. Serve the over rice or tortilla chips or turn them into a Tex-Mex style hoagie sandwich!
- 2 lbs ground beef
- 1 lb mild sausage
- 1 1/4 cup breadcrumbs
- 1/2 cup shredded Mexican blend cheese
- 1/2 cup milk
- 4 eggs
- 1 package Old El Paso Taco Seasoning Mix
- 1/4 teaspoon salt
- 2 (14.5 oz each) cans diced tomatoes, undrained
- 2 (10 oz each) cans Old El Paso Mild Enchilada Sauce
- 1 tablespoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- cooked rice, sliced avocados, chopped cilantro, optional
Place the oven rack 4-5 inches from the broiler, then preheat the broiler to high. Spray 2 large baking sheets with nonstick cooking spray.
In a large bowl, combine the ground beef, sausage, breadcrumbs, cheese, milk, eggs, taco seasoning and 1/4 teaspoon salt. Mix together until completely combined, but don’t over-mix.
Either by hand, or using a small scoop, form the mixture into balls, using about 2 tablespoons of the mixture for each meatball. You should end up with 40-45 meatballs. Place on the prepared baking sheet.
Bake the meatballs under the broiler until browned, flipping halfway through, about 8 minutes total. Transfer to a large slow cooker.
In a bowl, combine the diced tomatoes, enchilada sauce, chili powder, salt and pepper. Pour over the meatballs.
Cook on low until the meatballs are cooked through, about 4 hours.
If desired, serve over rice, topped with avocados and cilantro.
- Serving Size: about 5 meatballs
- Calories: 478