Nacho Meatballs (Crock Pot)

Jamison Bryant

Ingredients

  • 32 oz frozen meatballs
  • 1 (10 oz) can Rotel tomatoes with green chilies
  • 16 oz block Velveeta, cubed
  • ¾ to 1 cup heavy whipping cream
  • 1 packet taco seasoning
  • Cooked rice (for serving)
  • Chopped green onions (for garnish)

Instructions

  1. Add all ingredients to crock pot. Stir after 1 hour.
  2. Cook on high 3 hours or low 5 hours, stirring occasionally.
  3. Serve over rice, garnish with green onions and optional sour cream.