| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Mexican |
Meatballs, Mexican |
10 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Ground beef |
| 1 1/2 |
c |
Bread crumbs |
| 1/3 |
c |
Onion; chopped |
| 1/3 |
c |
Milk |
| 3 |
tb |
Parsley; chopped |
| 1/4 |
ts |
Pepper |
| 1 |
|
Egg |
| 3 |
tb |
Salad oil |
| 16 |
oz |
Velveeta cheese |
| 4 |
oz |
Green chiles; chopped |
| 1 |
pk |
Taco seasoning mix |
|
|
Cornbread |
INSTRUCTIONS
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 3/4 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@nbnet.nb.ca (valerie) on Mar
15, 1999
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