Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Monday, November 7, 2016


Note: This is a Kraft Foods recipe so I am showing it with their ingredients.

1 cup TACO BELL Thick & Chunky Mild Salsa, divided
1/2 tsp ground chili powder
1/2 tsp ground cumin
1/2 tsp garlic powder
1 lb lean ground beef
1/4 cup dry bread crumbs
1 egg
4-oz (1/2 of 8-oz pkg) Draft Pepper Jack Cheese, cut into 24 cubes
1 can (8-oz) tomato sauce

Mix 1/2 cup salsa and the seasonings in a large bowl until blended. Add the ground beef, bread crumbs, and egg; mix just until blended. Shape into 24 1-inch meatballs.

Press 1 cheese cube into the center of each meatball. Press meat mixture around the cheese to completely enclose cheese. Spray interior of cooker with nonstick cooking spray and add the meatballs. Mix the tomato sauce and the other 1/2 cup of salsa together and pour over the meatballs. Place lid on cooker.

Cook on low setting 3 to 4 hours or on high setting 1 1/2 to 2 hours or until meatballs are cooked through.

Yield: 24 meatballs

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