48 Ounces Frozen Homestyle Meatballs (*see meatball note)

28 Ounces of Canned Red Enchilada Sauce

10 Ounces Canned Diced Tomatoes With Green Chilies (drained)

1 Cup Fiesta Blend Shredded Cheese (*see cheese note)

To a 5 quart or larger slow cooker add the frozen meatballs, enchilada sauce, and canned diced tomatoes and stir to combine.

48 Ounces Frozen Homestyle Meatballs –28 Ounces Canned Red Enchilada Sauce –10 Ounces Canned Diced Tomatoes With Green Chilies

Cover and cook on HIGH for 3 to 4 hours or on LOW for 4 to 6 hours or until meatballs are hot and the sauce is bubbly.

Remove the lid and sprinkle cheese on top of all the meatballs. Recover the slow cooker with the lid and allow the cheese to melt for 5 to 10 minutes.

1 Cup Fiesta Blend Shredded Cheese

Serve as an appetizer or spoon meatballs over Mexican rice and enjoy!

Meatball Note – If you are on a gluten-free or keto diet look for frozen meatballs that are compatible with your special dietary needs. There are a lot of options available that are both keto-friendly and gluten-free.

Cheese Note – This ingredient is a pre-shredded cheese item that includes a combination of Monterey Jack, cheddar, and queso quesadilla. If you cannot find this exact blend of cheeses at your grocery store you can also use a Mexican blend of shredded cheese OR just a cup of cheddar and/or Monterey Jack cheese.