Today’s Crockpot Tuesdayrecipe uses something I almost always have in my freezer – Meatballs. I spiced them up a bit with a jar of Salsa and some red and green peppers to make Mexican Meatballs. To complete the meal I added in five sliced potatoes.
I placed my slice potatoes on the bottom of the crockpot and placed my desired amount of meatballs on top. Then I poured in the whole jar of salsa (mine was mild) and half a jar of water. I stirred them up a bit and turned the crockpot on low since it was going to be about 7 hours until dinner.
After 5 hours of cooking, I opened the crockpot and added some sliced red and green peppers, and continued cooking on low for another 1 1/2 hours.
Since my kids will anything with cheese in it, I sprinkled some shredded cheese on top about 20 minutes before serving.
Here’s the finished dish of Mexican meatballs. I added some sliced cucumbers to finish it off.
The consensus was it is definitely do again meal, and I must say the leftovers were quite tasty the next day for lunch. Plus, since I got the Salsa for only $1 and green and red peppers for only 99 cents a pound, the meal was very frugal.