Tex-Mex Chili Meatballs with Zesty Tomato Salsa

Course : Vegetables
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

Ingredients:

3 Tablespoon Vegetable oil
1 small Onion,diced,about 1/2 cup
1/2 Teaspoon Chili powder
1 pound Lean ground beef
1 large Egg
4 Ounces mild green chilies, Drained and chopped
1 3/4 cup Fresh bread crumbs, about 4 Slices bread
1/3 cup Shredded Monterey Jack
1 recipe Zesty Tomato Salsa
6 tortillas Corn tortillas, half 10 oz. Pkg., cut into wedges
1 bunch Lettuce leaves, optional
2 medium Tomato wedges, optional
1 Tablespoon Vegetable oil
1 medium Red pepper, cored, seeded And diced (about 2 cups)
1 medium Green bell pepper, cored, Seeded and diced (about 2 Cups)
---Zesty Tomato SALSA---
1 medium Onion, diced (about 3/4 cup)
1 Clove garlic crushed
2 large Ripe tomatoes, diced (about 2 cups)
1/2 Teaspoon Hot red pepper sauce
1/3 cup Shredded mild Cheddar Cheese
3/4 Teaspoon Salt
 

Preparation / Directions:

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.


Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Vegetables Recipes