| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Mexican |
Pasta, Mexican, Ground beef, Cheese |
6 |
Servings |
INGREDIENTS
|
|
PATTI – VDRJ67A—– |
| 1 |
lb |
Ground beef |
| 1 |
c |
Fresh bread crumbs — 2 |
|
|
Slices |
| 3/4 |
c |
Picante sauce |
| 1/4 |
c |
Onion — minced |
| 2 |
tb |
Parsley — minced |
| 1 |
|
Egg |
| 1 |
ts |
Salt |
| 2 |
ts |
Ground cumin |
| 15 |
oz |
Tomato sauce |
| 1/2 |
lb |
Velvetta — cubed |
| 1 1/2 |
ts |
Chili powder |
| 1 |
ts |
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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