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Ingredients
Scale
- 2 pounds lean ground beef
- 1 cup breadcrumbs
- 2 large eggs
- ½ cup milk
- 2 garlic cloves, finely minced
- 1 packet taco seasoning (or 2 tablespoons homemade)
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup shredded Mexican blend cheese (plus more for serving)
- 28-ounce can red enchilada sauce
- 10-ounce can Rotel tomatoes with green chiles, drained
- Cooked rice (for serving)
- Fresh cilantro or parsley (for garnish)
Instructions
- Combine all ingredients except cheese in a large bowl and mix well.
- Fold in shredded cheese gently.
- Shape the mixture into 1 to 1.5-inch meatballs.
- Preheat the oven to 375°F (190°C) and bake meatballs for 15 minutes.
- Transfer meatballs to the crockpot, pour enchilada sauce and add tomatoes.
- Cook on low for 3-4 hours or high for 2-3 hours, ensuring internal temperature reaches 160°F (71°C).
- Serve over cooked rice, garnished with cheese and cilantro or parsley.
Notes
Ensure uniform meatball sizes for even cooking.
Adjust spice levels by selecting different salsas or toppings.
Leftovers last in the refrigerator for up to 3 days or can be frozen for 3 months.
- Prep Time: 20 minutes
- Cook Time: 3-4 hours on low, 2-3 hours on high
- Category: Main Course
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 80mg