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Two Mexican flavors collide in these perfect game time appetizers! Slow Cooker Cheesy Enchilada Meatballs and Southwest Potato Skins make your get together that much saucier!
Do you all have parties when the football games come on? I know that my husband and myself absolutely love to, because that means food. Specifically appetizers, which you all know is one of my most favorite things of all time! No joke.
We kept a theme this time around and went more towards the Mexican flavors with these moist and delicious Slow Cooker Cheesy Enchilada Meatballs which have all the flavor of your typical enchilada but in easy, cheesy, appetizer form. Um, can you say yes?
Then we took it a little different way and made these Southwest Potato Skins. I honestly could eat potato skins all day every day, and with the combination of cheese, ground beef, corn, black beans and salsa…these puppies pack a punch!
While I’m usually found in the kitchen when the games are on, my kids are huge sports fans so they love coming in and giving me the play by play literally every minute. Whereas I’m content sitting back with the girls and just munching out for the whole thing and having a little gossip!
One thing that these two recipes have in common are the delicious addition of Pace® Salsa! I love spicy foods. My husband on the other hand is more of the “weakling” on the heat aspect ratio. So for these I didn’t go too crazy with the heat and used Pace® Chunky Medium Salsa so it gives just the right amount of heat without too much burn.
Pace® has the genuine Southwest flavor that the whole family will love! Plus it’s pretty much great on anything from breakfast, dinner, game day recipes, you name it!
So let’s get the details of these saucy recipes shall we? The meatballs are combined with Pace® Chunky Medium Salsa, egg, bread crumbs, taco seasoning and chives. It is then mixed and formed around a hunk of cheese and slow cooked for about 6 hours in some spicy enchilada sauce then all topped with cheese and cilantro!
While those bad boys are cooking low and slow we can make the crisp Southwest Potato Skins by baking your potatoes and scooping out the insides once done and cooled. Yeah, don’t make the mistake like me and try to clean these out right out the oven…my hands are still not thanking me.
Oil the potatoes up and place them back in the oven to crisp up. Stuff with cheese, ground beef, corn and black beans and obviously because cheese is amazing, top with some more. Pop back in the oven until melted and gooey and top with your Pace® Salsa, sour cream and cilantro and you have yourself another great game day snack.
We adore quick and easy recipes around here, and I consider these to be just that. A little longer on time, but when there really is no work involved I still consider them quick and easy! Gives you a little more time to enjoy your company!
So if you’re looking for good food, good flavor and some fun twists on recipes these Slow Cooker Cheesy Enchilada Meatballs and Southwest Potato Skins are just what you need to spice up your game day experience! Your guests will be leaving full and satisfied!
You can find Pace® Chunky Salsa and a variety of other flavors at your local Walmart in the soup aisle. There are so many great flavors to choose from! How will you make your game day saucy with Pace®
- 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)
- 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
- 6 medium size russet potatoes
- Olive oil
- 1/2 lb ground beef, cooked and crumbled
- 1 1/2 cup cheddar cheese
- Black beans
- Pace® Chunky Salsa - Medium
- Sour Cream
- 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 don't 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.