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Slow-Cooker Enchilada Meatballs
cups shredded Mexican cheese blend (5 oz)
cup crumbled cornbread
cup chopped fresh cilantro
cup finely chopped onion
tablespoon Old El Paso™ taco seasoning mix (from 1.25-oz package)
cloves garlic, finely chopped
egg, slightly beaten
lb ground beef round
can (10 oz) Old El Paso™ mild enchilada sauce
Heat oven to 475°F. Line 17x12-inch half-sheet pan with foil; spray foil with cooking spray.
In large bowl, mix 3/4 cup of the cheese, the cornbread, cilantro, onion, taco seasoning mix, garlic and egg. Crumble beef into cheese mixture, mixing with hands just until blended (do not overmix). Shape mixture into 32 (1-inch) balls. Place in pan. Bake uncovered 15 minutes or until lightly browned.
Spray 4- to 5-quart slow cooker with cooking spray. With slotted spatula, remove meatballs from pan to slow cooker. Pour enchilada sauce over meatballs; stir to coat.
Cover; cook on Low heat setting 1 hour 30 minutes. Transfer meatballs to serving dish; pour sauce over meatballs. Sprinkle with remaining 1/2 cup cheese. Serve meatballs with toothpicks or cocktail forks. Meatballs can be held on Low heat setting up to 1 hour; stir occasionally.
Quickly shape meatballs with the help of a small cookie scoop.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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