Place frozen meatballs in the insert of a slow cooker. In a bowl, stir to combine the remaining ingredients. Pour over meatballs and stir to coat. Cook on high setting for 2 to 3 hours.
Place all the fruits in a bowl and mix together. Refrigerate until ready to serve. Serves 10-12.
Preheat oven to 350 degrees. In a medium bowl, gently mix by hand the ground beef through the eggs. Shape into 24 golf ball-sized meatballs and place in a baking dish. Bake for 20 minutes, or until cooked through
Roll out the crescent roll dough on a 13x17" pan to form a crust. Bake for 7-10 minutes at 350 degrees. Mix together the cream cheese through garlic salt. Spread mixture on slightly cooled crust. Top with assorted chopped veggies and cheddar cheese. Chill for 1-2 hours before cutting and serving.
Combine all ingredients from black beans through optional cilantro in a large bowl. Whisk together the Italian dressing and taco seasoning in a small bowl. Pour over the combined ingredients and mix well. Serve with tortilla chips