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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!

Tex-Mex Slow Cooker Meatballs


  • Author: Deborah
  • Prep Time: 20 mins
  • Cook Time: 4 hours 10 mins
  • Total Time: 4 hours 30 minutes
  • Yield: 8 servings 1x
  • Category: Main Dish

Description

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!


Scale

Ingredients

  • 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

Instructions

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.

Nutrition

  • Serving Size: about 5 meatballs
  • Calories: 478