Crockpot Fajita Meatballs Recipe
These Crockpot Fajita Meatballs are a flavorful and effortless slow-cooker dish perfect for a family meal or entertaining. Tender beef or chicken meatballs simmer in a spicy blend of enchilada sauce, diced tomatoes with green chiles, onions, and bell peppers, seasoned with fajita spices. Topped with melted Mexican blend cheese and optional fresh garnishes, this recipe delivers comforting Tex-Mex flavors with minimal prep and maximum taste.
- Prep Time: 10 minutes
- Cook Time: 4-5 hours on LOW or 2 hours on HIGH
- Total Time: 4 hours 10 minutes to 5 hours 10 minutes
- Yield: 6-8 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Tex-Mex
Ingredients
Meatballs
- 32 ounce bag frozen beef or chicken meatballs
Sauce & Vegetables
- 2 cups enchilada sauce (red or green)
- 10 ounce can diced tomatoes with green chiles, undrained
- 1 onion, thinly sliced
- 2 bell peppers, sliced (red and green recommended)
- 1 packet fajita seasoning
- 1 tablespoon soy sauce
Toppings & Garnishes
- 2 cups shredded Mexican blend cheese or cheddar/Monterey Jack combo
- Optional garnishes: fresh cilantro, sour cream, green onions, tortilla chips, or flour tortillas for serving
Instructions
- Prepare Crockpot: Spray the inside of the crockpot with nonstick cooking spray to prevent sticking.
- Add Ingredients: Place the frozen meatballs in the slow cooker. Top with sliced onions and bell peppers. Sprinkle the fajita seasoning evenly over the top.
- Add Sauce: Pour in the enchilada sauce, then add the can of diced tomatoes with green chiles (undrained), and drizzle the soy sauce. Gently stir to combine the ingredients without breaking the meatballs.
- Slow Cook: Cover and cook on LOW for 4-5 hours or on HIGH for 2 hours, until the meatballs are fully heated through and the flavors meld.
- Add Cheese: About 10 minutes before serving, sprinkle the shredded cheese evenly over the top. Cover again and let the cheese melt to a gooey, delicious finish.
- Serve: Serve the meatballs hot over Spanish or white rice. Garnish with minced fresh cilantro and sour cream if desired. Offer tortilla chips or warm flour tortillas on the side for a complete Tex-Mex meal.
Notes
- Use frozen meatballs straight from the freezer; no need to thaw to avoid overcooking.
- Adjust fajita seasoning amount based on desired spice level.
- For a lower sodium version, use reduced-sodium soy sauce or omit it.
- Shredded cheese can be any Mexican blend or a combination of cheddar and Monterey Jack for best melt and flavor.
- Serve with rice or inside warm tortillas as meatball fajita wraps.
Find it online: https://recipeplenty.com/crockpot-fajita-meatballs-recipe/
