Saturday, January 1, 2011

Crockpot Tex Mex Meatballs





Made this for a New Year's Eve Party.  I doubled the recipe and unfortuantely it was too much for my crockpot. I put half in a Dutch oven. They both turned out great. In the end, I mixed both batches together and hauled it off to the party.  Was running short on time so I didn't get to take a picture but I'm being told to make it again so eventually I'll post a picture.

Prep Time: 15 minutes

Cook Time: 6 hours

Total Time: 6 hours, 15 minutes

Ingredients:

•1 onion, chopped

•3 cloves garlic, minced

•1 (1-pound) package frozen precooked meatballs

•1 (14.5-ounce) can diced tomatoes, undrained

•1 cup chili sauce or enchilada sauce

•1/4 cup beef broth

•1 (4-ounce) can chopped green chiles, undrained

•1 (1-pound) loaf spicy processed cheese, cubed (Oh my gawd, I never cook with processed cheese so my poor husband went to three different places to try and find a block of Mexican Velvetta.  He finally found some at....wait for it....the Super Walmart :))

Preparation:

Place onion and garlic in 4 quart slow cooker. Top with meatballs.

In medium bowl, combine chili sauce, beef broth and chiles; mix well and pour over meatballs in crockpot. Cover and cook on low for 6-8 hours until meatballs are hot and tender.



Stir in processed cheese; cover and cook on low for 20-30 minutes until cheese is melted. Stir to blend and serve. Serves
4-6



If you have a new hot crockpot, cook on low for 4-5 hours until meatballs are hot and tender.

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