Tex-mex chili meatballs with zesty tomato salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Vegetable oil |
| 1 | small | Onion,diced,about 1/2 cup |
| ½ | teaspoon | Chili powder |
| 1 | pounds | Lean ground beef |
| 1 | large | Egg |
| 1 | can | (4 oz) mild green chilies, |
| Drained and chopped | ||
| 1¾ | cup | Fresh bread crumbs, about 4 |
| Slices bread | ||
| ⅓ | cup | Shredded Monterey Jack |
| 1 | tablespoon | Vegetable oil |
| 1 | Red pepper, cored, seeded | |
| And diced (about 2 cups) | ||
| 1 | Green bell pepper, cored, | |
| Seeded and diced (about 2 | ||
| Cups) | ||
| Cheese | ||
| ⅓ | cup | Shredded mild Cheddar |
| Cheese | ||
| ¾ | teaspoon | Salt |
| 6 | Corn tortillas, half 10 oz. | |
| Pkg., cut into wedges | ||
| 1 | Zesty Tomato Salsa | |
| Lettuce leaves, optional | ||
| Tomato wedges, optional | ||
| 1 | medium | Onion, diced (about 3/4 cup) |
| 1 | large | Clove garlic,crushed |
| 2 | larges | Ripe tomatoes, diced (about |
| 2 cups) | ||
| ½ | teaspoon | Hot red pepper sauce |
Directions
ZESTY TOMATO SALSA
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 1¼" 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 ¾ 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 ¼ to ½ tsp. hot red pepper sauce;cook 1 minute longer until heated through. Makes about 1 ½ cups.