Yield: 10 servings
Measure | Ingredient |
---|---|
1½ pounds | Ground beef |
1½ cup | Bread crumbs |
⅓ cup | Onion; chopped |
⅓ cup | Milk |
3 tablespoons | Parsley; chopped |
¼ teaspoon | Pepper |
1 \N | Egg |
3 tablespoons | Salad oil |
16 ounces | Velveeta cheese |
4 ounces | Green chiles; chopped |
1 pack | Taco seasoning mix |
\N \N | Cornbread |
Mix first 7 ingredients and shape into 1" balls. Fry in oil. Remove cooked meatballs from skillet; in same skillet, on low heat, stir in chilies, cheese, taco seasoning and ¾ cup water. Simmer till cheese is melted, stirring constantly.
Return meatballs to mixture in skillet cover and simmer until completely heated throughout. Serve immediately with hot corn bread. A mouth watering, tummy-warming delight.
Converted by MM_Buster v2.0l.
Posted to MM-Recipes Digest V4 #10 by valerie@... (valerie) on Mar 15, 1999