Crockpot Cheesy Mexican Street Taco Meatball Bake Tips, FAQ & printable recipe

Tips for success

To make this dish even easier, use frozen meatballs and skip the browning step. The slow cooker does all the work, infusing the meatballs with flavor.

For a spicier version, add a chopped jalapeño or a dash of hot sauce to the sauce mixture. If you prefer a milder dish, use mild enchilada sauce and omit the green chiles. The recipe is very forgiving and adapts to your heat preference.

For the best texture, shred your own cheese from a block rather than using pre-shredded bags. Pre-shredded cheese often contains anti-caking agents that can make the sauce grainy.

Also, do not over-stir the dish after adding the cheese, as this can break up the melting crust. Let the cheese melt undisturbed for a beautiful presentation and a creamy texture.

Variations

• Chicken Meatball Version: Substitute ground chicken or turkey meatballs for the beef and pork. Season them with taco seasoning and cook as directed. The cooking time remains the same, and the result is a slightly lighter but equally delicious dish.
• Spicy Chorizo Meatballs: Add 1/2 pound of fresh Mexican chorizo, crumbled and cooked, to the meatball mixture for an extra kick. The chorizo will infuse the sauce with its smoky, spicy flavor. Adjust the amount of green chiles to control the heat.
• Veggie-Packed Version: Add a cup of diced bell peppers and onions to the slow cooker along with the sauce. These vegetables will soften during cooking and add sweetness and texture. You can also stir in a can of black beans for extra protein and fiber.
• Creamy Enchilada Version: Stir 1/2 cup of sour cream into the sauce just before serving to create a creamy, tangy sauce. This mellows the heat and adds richness. Be sure to stir gently to avoid curdling, and serve immediately.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezer

This dish freezes well for up to 3 months. Cool completely, then transfer to a freezer-safe container. Thaw overnight in the refrigerator before reheating.

Reheat

To reheat, place the desired amount in a microwave-safe dish and heat in 30-second intervals, stirring between, until hot.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making the leftovers even more delicious. Reheat gently in the microwave or on the stovetop, adding a splash of water or extra sauce if needed to loosen the consistency.

This dish can be assembled ahead of time. Place the meatballs, sauce, and green chiles in the slow cooker insert, cover, and refrigerate overnight. In the morning, add the cheese and cook on low as directed, adding about 30 minutes to the cooking time if starting from cold. This is perfect for busy days when you want dinner ready with minimal effort.

Serving ideas

Serve the meatballs over steamed Mexican rice or inside warm corn or flour tortillas. For a low-carb option, serve over cauliflower rice or a bed of lettuce.

Top with diced avocado, a drizzle of sour cream, fresh cilantro, and a squeeze of lime juice. These toppings add freshness and a creamy texture that balances the richness of the cheese and sauce.

This dish is a complete meal on its own, but it also pairs well with a simple side salad or refried beans. For a festive presentation, set up a taco bar with all the toppings and let everyone build their own.

The meatballs are also great as a filling for tacos or burritos, or served over nachos for a fun appetizer. Leftovers make excellent quesadillas or taco salad.

Frequently asked questions

Recipe card

Crockpot Cheesy Mexican Street Taco Meatball Bake

Prep 15 minCook 4 hTotal 4 h 15 minServes 8

Ingredients

• 2 lb taco-seasoned beef meatballs, homemade or frozen
• 28 oz red chile enchilada sauce
• 1 can (4 oz) diced green chiles
• 2 cups Mexican blend cheese, shredded

Instructions

1. Place the taco-seasoned beef meatballs in the bottom of the slow cooker in a single layer if possible. Pour the red chile enchilada sauce over the meatballs, then add the diced green chiles. Use a spatula to gently stir the sauce and chiles around the meatballs so everything is coated.
2. Sprinkle the shredded Mexican blend cheese evenly over the meatballs and sauce. Do not stir after adding the cheese; it will melt into a bubbly crust as it cooks.
3. Cover the slow cooker and cook on LOW for 4 hours. Avoid lifting the lid during cooking to keep the heat steady. The sauce will bubble gently and the cheese will melt into a golden crust.
4. Spoon the meatballs and sauce over Mexican rice or into warm tortillas. Top with diced avocado, a drizzle of sour cream, fresh cilantro, and a squeeze of lime juice. Serve immediately.

Contains: milk

Estimated nutrition per serving

Calories

480

Protein

28 g

Carbohydrates

12 g

Fat

34 g

Automatic estimate from the ingredient list, not laboratory-verified.