Slow Cooker Cheesy Enchilada Meatballs

• Meat

  • 2 lbs Ground beef, lean

• Produce

  • 1 Cheese and cilantro
  • 1 tbsp Chives or green onions

• Refrigerated

  • 1 Egg

• Condiments

  • 1/2 cup Pace chunky salsa, Medium

• Baking & Spices

  • 1 package Cheesy taco seasoning

• Bread & Baked Goods

  • 1 cup Bread crumbs

• Dairy

  • 4 oz Cheddar cheese, medium

• Prepared

  • 1 (28 oz can Enchilada sauce

Found on tornadoughalli.com

Description

Ingredients

• 2 lbs lean ground beef
• 1 cup bread crumbs
• 1 egg
• 1 package cheesy taco seasoning
• 1-2 Tbs diced chives or green onions
• 1/2 cup Pace® Chunky Salsa - Medium
• 1 (28 oz) can enchilada sauce
• 4 oz medium cheddar cheese, diced into 1/2 pieces
• Extra cheese and cilantro (optional)
• 6 medium size russet potatoes
• Olive oil
• 1/2 lb ground beef, cooked and crumbled
• 1 1/2 cup cheddar cheese
• Black beans
• Corn
• Pace® Chunky Salsa - Medium
• Sour Cream
• Cilantro

Directions

• In bowl mix together your ground beef, bread crumbs, egg, taco seasoning, chives/green onions and salsa. Shape enough ground beef to make about golf ball sized meatballs around slices of cheese. Repeat with remaining beef and cheese. Place meatballs in crockpot and pour enchilada sauce over top. Cook on low for about 6 hours or until done. Remove from sauce and sprinkle with additional cheese and cilantro if desired
• Preheat oven to 400. Wash and dry your potatoes. Rub skins with oil and place on baking sheet and bake for about 40 minute or until tender. Once cooked, remove from oven to cool slightly. Cut each potato in half and scoop out centers of the potatoes leaving a small rim of potato all around (you dont want to scoop out where you see skin only). Place back on baking sheet and brush insides with olive oil and turn face down and brush outsides with olive oil. Bake for about 5 minutes and flip over and continue baking for about 3-5 minutes or until edges are slightly golden. Remove from oven and add about 1 Tbs of cheese, followed by ground beef, corn and black beans. Top each with remaining cheese and return to oven to bake for about 5 minutes until cheese is melted. Top with desired amount of Pace® Salsa, sour cream and cilantro.