Tex-mex chili meatballs with zesty tomato sal
Yield: 4 Servings
Ingredients:
- 3 tb Vegetable oil
- 1 sm Onion diced about 1/2 cup
- 1/2 ts Chili powder
- 1 lb Lean ground beef
- 1 lg Egg
- 1 cn (4 oz) mild green chilies Drained and chopped
- 1 3/4 c Fresh bread crumbs about 4 Slices bread
- 1/3 c Shredded Monterey Jack Cheese
- 1/3 c Shredded mild Cheddar Cheese
- 3/4 ts Salt
- 6 Corn tortillas half 10 oz. Pkg. cut into wedges
- 1 Zesty Tomato Salsa
Instructions:
Lettuce leaves optional Tomato wedges optional MMMMM---------------------ZESTY TOMATO SALSA-------------------------- 1 tb Vegetable oil 1 Red pepper cored seeded And diced (about 2 cups) 1 Green bell pepper cored Seeded and diced (about 2 Cups) 1 md Onion diced (about 3/4 cup) 1 lg Clove garlic crushed 2 lg Ripe tomatoes diced (about 2 cups) 1/2 ts Hot red pepper sauce Heat the oven to 400 degrees.In 12" skillet over medium high heat heat 1 tbsp. vegetable oil;add onion and chili powder;cook about 10 minutes stirring frequently until onion is tender and coated with chili powder.Remove onion to large bowl;wipe skillet clean.To bowl with onion add beef egg chilies bread crumbs 1 tbsp. of each of cheeses and salt;using hands or wooden spoon blend well.Shape mixture into 1 1/4" balls.In skillet over medium-high heat heat remaining 2 tbsp. oil;add meat mixture;cook 15 minutes turning frequently until well browned on all sides and cooked through.Meanwhile place tortilla chips in single layer on jelly-roll pan;bake 10 minutes until crisp and golden.Prepare Zesty Tomato Salsa.To serve:Spoon meatballs into center of large serving platter;sprinkle with remaining Monterey Jack and Cheddar cheese.Arrange tomato wedges and lettuce around meatballs if desired.Serve with tortilla chips and salsa.Makes 4 servings. ZESTY TOMATO SALSA: In a 2 qt. saucepan over medium high heat heat 1 tbsp.vegetable oil; add 1 each red and green bell pepper cored seeded and diced (about 2 cups) 1 medium size onion diced (about 3/4 cup) and 1 large clove garlic crushed. Cook about 10 minutes stirring frequently until tender.Stir in 2 large fresh ripe tomatoes diced (about 2 cups) and 1/4 to 1/2 tsp. hot red pepper sauce;cook 1 minute longer until heated through. Makes about 1 1/2 cups.
