Crockpot Fajita Meatballs

This is an easy slow cooker dinner made with frozen meatballs simmered in rich enchilada sauce for a bold, comforting meal with minimal prep!

Course Lunch or Dinner

Cuisine TexMex

Prep Time 10

Cook Time 4

Total Time 4 10

Servings servings

Calories 427kcal

32 ounce bag frozen meatballs homestyle or beef
2 cups enchilada sauce red or green
10 ounce can diced tomatoes with green chiles undrained
1 onion thinly sliced
2 bell peppers sliced (I used red and green)
1 packet fajita seasoning
1 tablespoon Worcestershire sauce trust me on this one…flavor magic!
2 cups shredded cheese Mexican blend or cheddar/Monterey Jack combo
Optional garnishes - fresh cilantro, sour cream, green onions, tortilla chips, or flour tortillas for serving

Spray the crockpot with nonstick cooking spray.
Add the meatballs to your slow cooker. Top with sliced onions and bell peppers. Seasoning with Fajita Mix. Pour in the enchilada sauce; tomatoes with chiles,and Worcestershire. Give it a gentle stir. Cover and cook on LOW for 4-5 hours or HIGH for 2 hours, until the meatballs are heated through.
About 10 minutes before serving, sprinkle the cheese over the top. Cover again until melted and gorgeous.
Serve over spanish or white rice. Top with minced cilantro and sour cream if desired. Offer tortilla chips, or flower tortillas on the side. Enjoy!