Mexican Meatball Enchilada Casserole

Submitted by Lisa O’Brien

Mexican Meatball Enchilada Casserole

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Serving: 5
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes


  • For meatballs
  • 1kg mince (2 lbs ground meat for Northern Hemisphere)
  • 1 packet of taco seasoning (Old El Paso.. but if not familiar with it.. 3 tsps ground cumin, 2 tsps of paprika, 1 tsp of chili powder, or to taste 2 tsps of salt.)
  • 1-2 chopped green chiles
  • 1 egg
  • 1 cup of bread crumbs.. mix altogether.. use extra bread crumbs if needed to make it stick together.
  • Form small meatballs, about the size of a quarter. I oven bake them before hand for about 15 minutes because I like the brown crispy bits.. but you can make cook them raw in slow cooker within the layers.
  • Putting it together:
  • 2 jars of enchilada sauce ( I use Old El Paso Enchilada Sauce) sorry I don't know of substitutes or how to make from scratch)
  • 3-4 cups of tasty cheese ( cheddar for Northern Hemisphere)
  • 1 bunch of spring onions chopped (green onions)
  • 2 pckts of corn tortillas


  • Put a layer of corn tortillas down on base of slow cooker.. usually about 3-4 each layer
  • Use about 3 tbls of enchilada sauce on the top of them
  • Layer of meatballs
  • Sprinkle cheese over meatballs
  • Sprinkle Spring Onions over meatballs and onions and repeat until all ingridients are used or until desired layers are reached. Slow cook on high for 2-3 hours serve with selected sides.
  • I served mine with some sour cream and salsa.
  • I put a tea towel between my slow cooker lid and the pot itself, because I think it helps absorbs the moisture and the cheese comes out gold and bubbly , but it is your choice.

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