This is my favorite throw-in-the-slow-cooker-before-church meal because it's super easy, yummy, and is one of the rare meals to have earned the approval of my picky preschooler. (He will not eat beef in any other form.) I adapted it from this recipe at Menus4Moms to make it even easier (frozen peppers and onions!) and a little broth-ier, and to use mostly Trader Joe's ingredients.
Slow Cooker Mexican Meatball Soup, Trader Joe's edition
1 bag Trader Joe's Party-Size Meatballs (frozen)
1/2 bag Trader Joe's Grilled Peppers and Onions blend (frozen)
2 t. Trader Joe's jarred garlic
1 container Trader Joe's beef broth (32 oz.)
1 16-oz. jar salsa (your choice, but we like mild)
1 T chili powder (or less, if you prefer less spicy)
1/4 t. ground cumin
1 c. Trader Joe's Orecchiette (or other small pasta)
Combine first seven ingredients in slow cooker. Give it a good stir. Cover and cook on low for 5-7 hours. Toss in pasta for the last hour of cooking, or cook separately and toss in right before serving. Depending on your slow cooker, you may want to add a cup or two of water towards the end.
Garnish with sour cream or plain yogurt and shredded cheese.