| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats, Eggs | Mexican | Cheese, Ground beef, Mexican, Pasta | 6 | Servings |
INGREDIENTS
| 1 | lb | Ground beef |
| 1 | c | Fresh bread crumbs, 2 |
| Slices | ||
| 3/4 | c | Picante sauce |
| 1/4 | c | Onion, minced |
| 2 | T | Parsley, minced |
| 1 | Egg | |
| 1 | t | Salt |
| 2 | t | Ground cumin |
| 15 | oz | Tomato sauce |
| 1/2 | lb | Velvetta, cubed |
| 1 1/2 | t | Chili powder |
| 1 | t | Ground coriander |
| 1 | lb | Angel hair pasta, cooked |
| Drained, hot | ||
| 1/3 | c | Fresh cilantro, chopped |
| opt | ||
| Picante sauce, additional |
INSTRUCTIONS
Combine beef, bread crumbs, 1/4 cup picante sauce, onion, parsley, egg, salt and 1/2 tsp cumin; mix well. Shape into 1" balls. Place meatballs on 15x10" jelly-roll pan. Bake at 350~ for 15 minutes. Drain off fat. Combine tomato sauce, remaining 1/2 cup picante sauce, velvetta, chili powder, remaining cumin and coriander in a large saucepan. Cook over low heat, stirring frequently until cheese is melted. Add meatballs; simmer until heated through. Spoon over pasta; sprinkle with cilantro, if desired. Serve with additional picante sauce. Recipe By : From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:06:15 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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