Crockpot Tex Mex Meatballs

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  • Total: 6 hrs 15 mins
  • Prep: 15 mins
  • Cook: 6 hrs
  • Yield: 1 Pound (4 to 6 Servings)

Crockpot Tex Mex meatballs is a simple and easy recipe that uses convenience foods for a hearty dinner.


  • 1 onion (chopped)
  • 3 cloves garlic (minced)
  • 1 (1-pound) package frozen pre-cooked 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 of chopped green chiles (undrained)
  • 1 (1-pound) loaf spicy processed cheese (cubed)

Steps to Make It

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

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

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

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